Bouillabaisse

Ingredients

  • 3 lb Fish Filet , (at least 3 kinds of fish such as, snapper, grouper, haddock, perch, halibut, ect)
  • 2 Tbsp Extra Virgin Olive Oil
  • 4 ea Leek , (use only white and light green parts, discard rest or use in stock). Cut into 4 inch barrel pi
  • 1 tsp Minced Garlic , fresh
  • 1 med Red Pepper , diced small
  • 3 stalk Celery , leaves removed, small dice
  • 1 sm Fennel Bulb , diced small
  • 1 tsp Thyme Fresh , pulled from stem and chopped
  • 1 ea Bay Leaf
  • 1/2 tsp Lemon Zest , fresh
  • 1/2 tsp Saffron
  • 2 tsp Salt
  • 1/2 tsp White Pepper , ground
  • 2 cup Clam Juice Or Fish Broth
  • 2 Tbsp Lemon Juice , freshly squeezed
  • 1 cup White Wine
  • 1/2 lb Steamer Clam , small
  • 1/2 lb Nova Scotia Mussel
  • 1/2 lb Alaskan Crab Leg , cut into 3 inch sections (you can substitute other crab)
  • 1/2 lb Lobster Meat
  • 6 ea Shrimp 21/25 , peeled and deveined
  • 2 Tbsp Parsley Italian Fresh , stems removed, leaves chopped
  • 3 ea Plum Tomato , peeled, seeded and diced

Description

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