Seafood Bouillabaisse
This is a very versatile meal, you decide the combination of seafood you want and add it to the base. I highly suggest paring it with a crusty style bread for dipping or ladling the seafood bouillabaisse over it.
Ingredients
- Olive Oil
- 1 medium Onion chopped
- Salt and Pepper
- 4 cloves Garlic chopped
- 1 Carrot chopped
- 1-2 stalk Celery chopped
- 1 medium new potato chopped
- 3 cup Fish stock
- 15 Oz Jar Whole Tomatoes use liquid
- 1 dozen Littleneck Clams
- 1 dozen Mussels
- 1/2 LB Shrimp
Instructions
-
Chopped all your vegetables in to small pieces. In a large stock pot cover the bottom of your pot with the olive oil, add your onion, garlic, celery, carrot, and potato until translucent.
-
Add your stock and tomato and bring to a medium boil. Cook until Thick and stew like (you don"t want it to be soupy)
-
While the base is cooking prepare your seafood, so it is ready to add to the base. I used mussels, littleneck clams, and Jumbo shrimp. You can use whatever combination is to your liking
-
Now you should add your fish and seafood. Make sure you add your fish according to how long it takes to cook. I
-
Reduce the heat to medium low and let the liquid still boil slightly while the fish cooks. Stir slightly to mix broth and fish
-
You can serve this bouillabaisse over Pasta or pare it with a hearty bread.
Recipe Notes
Just a few notes:
It's your choice on the type of seafood you use, there is no right or wrong combination. Just make sure you are adding the seafood at the right time. If you put something that takes 3 minutes to cook with something that takes 5 minutes to cook, you will either have under cooked or mush.
You can most certainly serve this with a pasta of your choice. I made this with a tomato base, if that isn't your favorite you can omit the tomatoes and add white wine to the broth for a different flavor.
As always Enjoy the Journey