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Ingredients Jump to Instructions ↓

  1. 1/4 C. olive or salad oil

  2. 1 C. chopped onion

  3. 3 Cloves garlic -- crushed

  4. 4 Bottles clam juice -- (8 oz.)

  5. 2 Cans whole -- (1 lb. 12 oz.) peeled tomatoes, undrained 1 orange peel spiral (2-inches)

  6. 3/4 Tsp. salt

  7. 1 Lb. cod steaks

  8. 1/4 Tsp. crumbled saffron

  9. 1/4 Tsp. fennel seed

  10. 1/8 Tsp. dried thyme leaves

  11. 1/8 Tsp. pepper

  12. 2 bay leaves

  13. 2 Pkg. frozen rock-lobster tails -- (8 oz.)

  14. 1 Lb. halibut steaks

  15. 1/2 Lb. sea scallops

  16. 8 quart kettle. Add chopped onion and 3 cloves garlic; saute until onion is tender,

  17. 5 minutes. Add clam juice, undrained tomatoes,

  18. 3/4 cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil. Reduce heat and simmer mixture, covered

  19. 30 minutes, stirring occasionally. Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight. Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise. Wipe cod and halibut with damp paper towels. Cut into 1 1/2-inch pieces or leave whole. Rinse sea scallops in running cold water; drain. Bring tomato mixture to boil. Add frozen lobster. Simmer, covered,

  20. 4 minutes. Add cod and halibut pieces; simmer covered

  21. 10 minutes. Add sea scallops over low heat,

  22. 5 minutes. Spoon bouillabaisse over garlic toast. You can substitute for different varieties of fish, if desired.

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