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Bouillabaisse

Source of Recipe

www.lightliving.com


List of Ingredients

2 cloves garlic, fine diced
1 medium onion, chopped
1 medium carrot, rough dice
1 leek, white only, or 2 lg. shallots, chop
1 cup tomatoes, seed and chop
4 medium potatoes (red or boiling), skinned, diced
12 small clam or mussels, shells scrubbed
1 1/2 pounds shrimp, peel and devein
2 pounds firm white fish fillet, cut into chunks
(can use halibut, snapper, etc)
1/2 pound lobster tail (optional), chunked
2 cups water
1/2 cup white wine
1 tablespoon flour
bay leaves, thyme, parsley, pepper
1/2 teaspoon saffron threads (optional)


Recipe

Heat a non-stick skillet, spray with olive oil and saute garlic, onions, leeks or shallot and carrots until they are soft and just beginning to brown. Sprinkle with flour and stir. Add tomatoes and stir for 1 to 2 minutes. Remove mixture to a soup pot and heat on high and add water and herbs (except saffron).

Add potatoes and bring to a simmer. Add fish and clams or mussels and simmer 10 to 15 minutes or until the shells open and the potatoes are almost done. Add shrimp and lobster and white wine. Add saffron by rubbing it between your fingers and simmer another 5 to 7 minutes. Do not boil. Serving Suggestions: This hearty soup/stew is great with a crusty loaf of French bread and a salad or maybe some asparagus with a vinaigrette. Be sure to finish any leftovers the next day as seafood does not keep.