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New England Bouillabaisse
Yield: 6 servings
24 fresh clams
1 lb shrimps
1 1/2 lb halibut fillet
2 Tbsp oil
1 onion, chopped
1 clove garlic, crushed
6 oz tomato paste
1 lb stewed whole tomatoes
1/2 tsp sugar
1/2 tsp salt
1/2 tsp hot sauce
1 cup water
Scrub shells of the clams, shell and devein the shrimps. Cut halibut
fillets into pieces. Heat the oil in skillet, add onion and garlic,
saute for 5 minutes or until tender. Stir in tomato paste, stewed
whole tomatoes, sugar, salt, hot sauce and water, mix well. Pour
into a large kettle, bring to a boil, adding water if necessary.
Add clams and halibut, cover and boil for 2 minutes. Add shrimps,
boil for 4 to 6 minutes or until halibut is tender.
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Bouillabaisse 06