Bouillabaisse
Bouillabaisse is an impressive dinner. Made with 2 lb. firm-grained fish (whiting, haddock, eel, bass, etc.), 2 c. canned lobster, 1/2 c. olive oil, few sprigs parsley and 1 or 2 bay leaves, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cut fish (using several varieties) into 2-inch pieces.
Add lobster.
In a large saucepan, place olive oil, parsley, bay leaves, saffron, fennel, tomato, orange rind and garlic.
Add fish.
Cover with 1 1/2-quarts water.
Add salt and pepper and bring to a boil.
Boil quickly 15 to 20 minutes and remove pan from fire.
Replace cooked parsley with a tablespoon of finely cut fresh parsley.
Pour Bouillabaisse into tureen over several thick slices of white bread.
Serves 8 to 10.
π· Perfect Pairings
Complete your meal with these
:focal(1259x678:1261x680)/264606-ThePerfectMargarita-2X3-0340-af12038f40b14a3c89d494ac25d97d08.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment