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Soup: American Bouillabaisse




Source of Recipe


Venus de Milo


Recipe Introduction


Note: True European Bouillabaisse is distinctive in flavor and appearance because it is made with several species of fish which are native to the Mediterranean area alone. This recipe is a variation which uses seafood that is readily available in the north eastern United States.




List of Ingredients




2 tablespoons olive oil
4 tablespoons fresh chopped parsley
3 cups crushed imported Italian tomatoes (crush by hand to insure texture)
2½ cups clam juice
1 lbs. diced haddock (1 inch cubes)
½ lbs. cooked lobster meat
½ lbs. small peeled and de-veined shrimp
12 well scrubbed little necks
12 well scrubbed mussels
1 lbs. small sea scallops
salt as needed 2 teaspoons ground black pepper


Recipe



In a heavy stock pot heat the oil and sauté the onion, leeks, and garlic until the vegetables become transparent. Add the Italian tomatoes, the clam juice, and the dry ingredients and return to a boil. Add the little necks and mussels. A minute later add the haddock. After an additional minute add the shrimp and scallops. When the clams open and the haddock and scallops are white and firm add the lobster meat. Check the seasoning for salt and pepper. Serve at once garnished with a toasted French bread crouton. Be sure to include a clam and a mussel with each serving.


YIELD: 12 Servings