Bouillabaisse Recipe - Food.com
"A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make recipe #147961 do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable...."
INGREDIENTS
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1/2 cup dry sherry
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1/2 teaspoon saffron
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1 lb flounder or 1 lb trout, boned and fillet
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1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
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10 small clams
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10 mussels
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2 small squid, cleaned and sliced into rings
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1/4 cup olive oil
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1 large onion, diced
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2 shallots, minced
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1 carrot, diced
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1 cup fennel bulb, thinly sliced
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6 garlic cloves, minced
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28 ounces tomatoes, diced with liquid
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2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
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1 tablespoon tomato paste
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2 teaspoons salt
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1 teaspoon thyme
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1/2 teaspoon basil
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2 tablespoons fresh parsley
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pepper
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garlic-infused olive oil
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parsley
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red pepper flakes
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