California bouillabaisse
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California bouillabaisse
  California    Soups    Seafood  
Last updated 6/12/2012 12:42:36 AM. Recipe ID 1640. Report a problem with this recipe.
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      Title: California bouillabaisse
 Categories: Soups, Seafood
      Yield: 8 Servings
    1/2 c  Oil
      2    Garlic cloves; minced
      1 lg Onion; sliced
      2 sm Leeks; thinly sliced
      1    Bay leaf
      2 c  Peeled and chopped tomatoes
      2 c  Fish stock
           -=OR=- half water and
           - half bottled clam juice
      1 c  Dry white wine
    1/4 c  Chopped fresh fennel; -=OR=-
    1/2 ts -Crushed fennel seeds
    1/8 ts Crushed saffron threads
      1 ts Salt
    1/4 ts Black pepper
      2 tb Minced parsley
      2    Lobster tails
           - split through shells
      1 lb Red snapper; cut in chunks
      1 lb Halibut or sea bass chunks
     12 md Shrimp
      6    Dungeness crab legs
      6    Clams
      6    Oysters
      6    Mussels
           Crusty bread (optional)
  Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook
  until onion is tender but not browned. Add tomatoes, stock, wine,
  fennel, saffron, salt, pepper and parsley. Bring to boil. Reduce heat
  and simmer about 5 minutes. Add lobster, snapper and halibut and cook
  10 minutes. Rinse shrimp and crab and scrub clams, oysters and
  mussels. Add shellfish to pot and cook 5 minutes or until shells
  open. Ladle into large soup plates and serve with crusty bread, if
  desired. Makes 6 to 8 servings

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Recipe ID 1640 (Apr 03, 2005)

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