Bouillabaisse Recipe #343396
For my Italian friends...this might be nice on your Christmas Eve menu!
Serve with lotsa fresh french or italian bread and your favourite white wine.
45 min | 15 min prep
SERVES 6
- 1/2 lb mussels (optional)
- 1/2 lb medium shrimp
- 1/2 lb halibut or cod fish fillet
- 1 teaspoon virgin olive oil
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2 1/2 cups canned Italian plum tomatoes
- 2 cups clam juice or fish stock
- 1/2 cup dry white wine
- 1/2 teaspoon dried leaf basil
- 1/4 teaspoon dried leaf thyme
- 1/4-1/2 teaspoon hot pepper flakes
- 1 bay leaf
- 1/2 lb bay scallop
- Scrub mussels well to rid them of beards and sand.
- Discard any open ones.
- Peel and devein shrimp.
- Cut halibut into bite-size pieces.
- In a large non-stick saucepan, heat oil.
- Add shallots and cook until soft.
- Add garlic and tomatoes, cook, stirring 1 minute.
- Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf.
- Bring to a boil, reduce heat and simmer 15 minutes.
- Add halibut and simmer 5 minutes.
- Add shrimp and scallops and cook 5 minutes more.
- Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
- Discard bay leaf.
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5 stars