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LOCATION: Recipes >> Fish >> Bouillabaisse 02

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1 medium carrot, sliced
2 Medium onions, sliced
1 clove garlic
4 tablespoons olive oil
3 pounds fish in season, cooked and boned (cod, haddock, whiting)
1 cup tomatoes
1 bay leaf
2 cups fish stock
1 dozen oysters, clams or scallops
1 cup shrimp or crab
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons lemon juice
1/4 cup sherry

Brown the carrot, onions and garlic together in hot oil. remove
the garlic clove.

Add the fish, tomatoes, bay leaf and stock. allow to simmer for 15
minutes. Remove the bay leaf and add the remaining ingredients,
all but the sherry. Allow to cook for another 5 minutes. add the
shery and serve immeidately.

This is a simplified version of the bouillabaisse . In some places
in france, they use much more garlic. as well as squid, red snapper,
striped bass, mussels, periwinkle and soft clams. Also about 1/4
teaspoon dried whole saffron dissolved in a little boiling water.
When water becomes amber color, add to bouillanaisse


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4 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
quick but no flavor, December 31, 2003 - 07:06 PM
Reviewer: Philip Chao from Brooklyn, NY
This recipe makes a decent passable bouillabaise but it definitely needed some ingredients to spice it up. I would reduce the stock to increase the flavor of the soup base. Add fresh chopped italian parsley or cilantro at the end. And maybe a dash of oregano also... into the soup base. The ingredients can be any fish. But definitely the soup base has to be strong enough to coat and flavor any fish - however strong in the dish. Perhaps also sauteing the fish before adding it in garlic and salt might help.

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