Ann s Christmas Eve Bouillabaisse
Nutrition :
203 calories,
4.6 stars -
based on 207 reviews
Yield : 10 servings
Ingredients
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½ cup olive oil2 stalks celery, chopped2 cloves garlic, minced3 leeks, sliced1 teaspoon dried thyme leaves1 bay leaf1 (14.5 ounce) can diced tomatoes2 (8 ounce) bottles clam juice2 ¾ cups dry white wine2 teaspoons fennel seeds, crushedsalt and ground black pepper to taste3 tablespoons chopped fresh parsley1 pound red snapper fillets, cut into 2 inch pieces1 pinch saffron24 sea scallops30 small mussels, scrubbed and debearded1 pound cooked lobster meat, cut into bite-size pieces
Directions
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Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.
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