Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 onions -- chopped

  3. 5 garlic cloves -- minced

  4. 1/2 cup parsley -- chopped

  5. 1 leek -- sliced

  6. -- dark

  7. 2 tablespoons olive oil

  8. 4 tomatoes; peel -- seed, chop

  9. 1/4 teaspoon sugar

  10. 4 cups doxee clam juice

  11. 1 cup dry sherry

  12. 1 cup water

  13. 2 orange zest

  14. 1/8 teaspoon cayenne

  15. 3 saffron threads

  16. 1 bay leaf

  17. 1 teaspoon dried basil

  18. 1 teaspoon dried thyme

  19. 1 tablespoon salt --

  20. -- bland)

  21. 1 pound red snapper

  22. 1 pound rock shrimp

  23. 1 pound bay scallops

  24. 1 dozen clams -- steamed*

  25. 12 Apalachicola oysters

Instructions Jump to Ingredients ↑

  1. Skin fish and cut into serving sized pieces. Use fillets. Flounder or other firm white fish may be substituted. *Reserve broth from steamed clams for use in the bouillabaisse. Heat olive oil in a lg. pot and cook garlic and onion until soft over mod. heat. Add the leek and cook for 10 minutes Add tomatoes and sugar. Simmer 5 minutes Add all remaining ingredients except seafood and simmer 30 minutes, covered. Strain the broth discarding the orange zest and bay leaf. Puree the remaining vegetables with some of the broth and return it to the pot. Add the salt and pepper adjusting to suit your taste. This portion can be refrigerated or frozen at this point. Strain the broth from the steamed clams and add to the pot. Add the clams (may be diced, if preferred). Add the remaining seafood and the dark portion of the leek and simmer for 3-5 minutes DO NOT OVERCOOK. Correct the seasonings. Ladle into bowls and serve with garlic bread and Sauce Rouille. I do not serve the shellfish in the shells as restaurants do due to the difficulty and awkwardness in the ability for guests to eat it while "fiddling" around with the shells. Recipe may be halved. LISA CRAWLEY/CEDAR RAPIDS


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