Recipe#10961

Title: Bouillabaisse 02

From: leig@aol.com 
 Newsgroups: rec.food.cooking 
 Subject: Bouillabaise 
 Date: 13 Nov 1996 19:54:23 GMT 
 Organization: America Online, Inc. (1-800-827-6364) (1.10) 
 Message-ID: <19961113195600.OAA29877@ladder01.news.aol.com> 

MAKES 6-8
 This is a simplified version of the bouillabaisse . In some places in
 france, they use much more garlic. as well as squid, red snapper, striped
 bass, mussels, periwinkle and soft clams. Also about 1/4 teaspoon dried
 whole saffron dissolved in a little boiling water. When water becomes
 amber color, add to bouillanaisse
 1 Medium carrot, sliced
 2 medium onions, sliced
 1  clove garlic
 4 tablespoons olive oil
 3 pounds fish in season, cooked and boned (cod,haddock, whiting, and and
   those mentioned above.)
 1 cup tomatoes
 1 bay leaf
 2 cups fish stock 
 1 dozen oysters, clams or scallops
 1 cup shrimp or crab
 2 teaspoons salt
 1/2 teaspoon pepper
 2 tablespoons lemon juice
 1/4 cup sherry
 Brown the carrot, onions and garlic together in hot oil. remove the
 garlic clove.
 Add the fish, tomatoes, bay leaf and stock. allow to simmer for 15
 minutes. Remove the bay leaf and add the remaining ingredients, all but
 the sherry. Allow to cook for another 5 minutes. add the shery and serve
 immeidately.