Bouillabaisse
Source of Recipe
New Orleans Version
Recipe Introduction
serves 6-8.
List of Ingredients
1 1/2 pounds bass
1 pound perch
1 pound cod
1 lobster
1 pound fresh shrimp
1/4 C olive oil
2/3 C chopped onion
2 leeks chopped
1 clove garlic, crushed
2 small tomatoes, peeled and chopped
1 T minced parsley
1/2 bay leaf
1/2 tsp savory
1/2 tsp fennel
1/8 tsp saffron
1 1/2 tsp salt
1/4 tsp pepper
1 pint oysters
6 slices French bread, toastedRecipe
Clean fish and bone it. Cut into pieces 1 1/2 x 2 inch thick. Set aside.
In 3 quart kettle, heat olive oil and saute onion, leek and garlic. Add tomatoes, parsley, bay leaf, savory, fennel, saffron, lobster (in 1 1/2 x2 inch pieces), and bass with enough water to just cover. Season with salt and pepper. Simmer 10 minutes. Add perch and cod. Simmer another 10 minutes or until fish is almost tender. Add shrimp and cook 5 minutes.
Cook oysters in their liqueur for 3 minutes, or until edges just begin to curl.
Line a deep serving dish with the bread and cover with fish and sauce. Serve hot.
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