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LOCATION: Recipes >> Fish >> Bouillabaisse 07

Print this Recipe    Bouillabaisse 07

Bouillabaisse
Yield: 6 servings

3 quarts fish stock
2 carrots, sliced diagonally
4 stalks celery, sliced diagonally
1 clove garlic, crushed
1 leek, in 1/4-inch slices
4 saffron threads (or more)
1 Tbsp cornstarch
salt, white pepper
hot pepper sauce
MSG (optional)
4 8-oz lobster tails
12 medium unpeeled shrimp
16 scallops
12 clams, well scrubbed
4 5-oz halibut fillets, 1/2-in. thick
4 cups clam juice
3/4 cup flat beer
2 cups dry white wine

Make fish stock by simmering 1 to 2 pounds heads and bones of
white-fleshed fish only in 2 to 3 quarts of water about 2 hours.
Add water as needed. Strain stock into large kettle. Add clam juice,
beer, carrots, celery, garlic, leek and saffron. Bring to boil,
reduce heat and simmer until carrots are crisp-tender. Combine
cornstarch with 1/2 cup wine and stir into simmering sauce. Simmer
5 minutes, then season to taste with salt, white pepper, hot pepper
sauce and MSG. Add lobster tails, shrimp (that have been split down
back and sand vein removed), scallops, clams and halibut. Add
remaining 1 1/2 cups wine. Bring to boil and boil 8 to 10 minutes
or until lobster is done and clams open. Serve in large bowls with
generous amounts of liquid. Serve garlic toast or hot crisp sourdough
bread slices with Bouillabaisse, if desired.

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32 of 53 people found the following review helpful:
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MSG, June 28, 2004 - 05:23 AM
Reviewer: Anonymous from Australia
Anyone who recommends to use MSG in a recipe needs to have their head examined!!

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