Bouillabaisse
Bouillabaisse is an impressive dinner. Made with 1 1/2 lb. bass, cleaned and bones removed, 1 lb. perch, cleaned and bones removed, 1 lb. cod, cleaned and bones removed, 1 lobster (1 1/2 to 2 lb.), killed and cleaned and 1 lb. fresh shrimp, peeled and deveined, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Wash bass, perch and cod in cold salted water; cut first four ingredients into pieces 1 1/2 to 2 inches thick; set aside.
Rinse shrimp in cold water; set aside.
Heat cooking oil in a 3-quart kettle; add onion and cook until onion is soft.
Add tomatoes, parsley, bay leaf, savory, fennel, saffron, lobster, bass and just enough water to cover.
Season with the salt substitute and pepper.
Bring to boiling and simmer 10 minutes; add perch and cod and continue to simmer 10 minutes longer, or until fish are almost tender.
Add shrimp and cook 5 minutes longer.
π· Perfect Pairings
Complete your meal with these
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