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Bouillabaisse Superb

1/3 c Olive oil
3 Chopped onions
2 Chopped carrots
2 Stalks chopped celery
1 Chopped green pepper
3 Crushed garlic cloves
1 ts Oregano
1/3 c Chopped parsley
1 cn (20 oz) plum tomatoes
1 pt Clam juice
Juice of 1 lemon
1 pn Saffron, soaked in 2 Tbls. hot water 10 minutes
1 c Dry sherry or Sauterne
Salt & pepper to taste
2 Jumbo lobster tails, cut into large chunks, shells & all
1 1/2 lb Jumbo green shrimp, deveined
1 lb Scallops, rinsed & drained
1 1/2 lb Fish fillets: bass, halibut, snapper, cut into large chunks
2 Dz neck clams or mussels well scrubbed
Sour dough bread

Heat oil in large pot or Dutch oven; add chopped vegetables, garlic, oregano & parsley. Saute' until vegetables are tender. Stir in tomatoes, clam juice, lemon juice & saffron in water; bring to boil. Lower heat & simmer 10 minutes. Add wine, salt, pepper, shellfish & fillets; cover pot & continue to simmer, stirring often, for 15 minutes, or until clams open. Taste to correct seasonings; serve in large bowls with sour dough bread.

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