Recipe Of The Month
Bouillabaisse
| Servings: | 6 |
| Ingredients: |
1 Tbsp Olive Oil 1 Onion(s) - Small, Coursely Chopped 1 bulb Fennel - Small, Thinly Sliced 1 Leek(s) - Small, Thoroughly Cleaned, Thinly Sliced 2 cloves Garlic - Minced 1 pinch Saffron 1 can Diced Tomatoes 6 cups Chicken Broth 6 oz Shrimp -- Uncooked - Shelled & Deveined 6 oz Scallops 6 oz Cod Filets - Cut into bite size pieces 24 Mussels - Cleaned & Debearded 2 Tbsp Parsley - Chopped |
| Instructions: | Coat bottom of large soup pot with olive oil and heat. Add onion, fennel, leek, and garlic and saute over medium heat until tender (about 5 minutes). Add saffron, tomatoes, and chicken stock and bring to a boil. Add shrimp, scallops, cod, and mussels. Simmer for 8-10 minutes or until all mussels are open and shrimp, scallops, and cod are opaque. Divide seafood and broth evenly into 6 bowls, sprinkle with parsley, and serve. |
Reviews
If you have tried this recipe, feel free to write a review: