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Crabmeat Bouillabaisse




Source of Recipe


New York Times


Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1/4 cup salad oil

3 onions, chopped

2 green bell peppers, cut into thin strips

2 potatoes, pared and sliced

2 teaspoons salt

1 clove garlic, minced

1 bay leaf

1/4 cup tomato paste

1 quart boiling water

1 pound white fish fillets, cut into 1-inch chunks

1/2 pound raw shrimp, shelled and deveined

1/2 pound fresh crabmeat or 1 (6-1/2 ounce) can crabmeat, picked over well

Chopped parsley

Recipe



1. In a large kettle heat the oil, add the onions and cook until transparent. Add the green bell peppers and potatoes and cook several minutes.

2. Add the salt, garlic, bay leaf, tomato paste and boiling water. Cover and simmer 20 minutes.

3. Add the fish fillets and cook 10 minutes. Add the shrimp and crabmeat and simmer 15 minutes longer. Serve in deep soup bowls and garnish each serving with chopped parsley.

Serves 6