Recipe#10966

Title: Bouillabaisse 07

rec.food.recipes archive

Yield: 6 servings
 3 quarts fish stock
 2 carrots, sliced diagonally
 4 stalks celery, sliced diagonally
 1 clove garlic, crushed
 1 leek, in 1/4-inch slices
 4 saffron threads (or more)
 1 Tbsp cornstarch
 salt, white pepper
 hot pepper sauce
 MSG (optional)
 4 8-oz lobster tails
 12 medium unpeeled shrimp
 16 scallops
 12 clams, well scrubbed
 4 5-oz halibut fillets, 1/2-in. thick
 4 cups clam juice
 3/4 cup flat beer
 2 cups dry white wine
 Make fish stock by simmering 1 to 2 pounds heads and bones of
 white-fleshed fish only in 2 to 3 quarts of water about 2 hours.
 Add water as needed. Strain stock into large kettle. Add clam juice,
 beer, carrots, celery, garlic, leek and saffron. Bring to boil,
 reduce heat and simmer until carrots are crisp-tender. Combine
 cornstarch with 1/2 cup wine and stir into simmering sauce. Simmer
 5 minutes, then season to taste with salt, white pepper, hot pepper
 sauce and MSG. Add lobster tails, shrimp (that have been split down
 back and sand vein removed), scallops, clams and halibut. Add
 remaining 1 1/2 cups wine. Bring to boil and boil 8 to 10 minutes
 or until lobster is done and clams open. Serve in large bowls with
 generous amounts of liquid. Serve garlic toast or hot crisp sourdough
 bread slices with Bouillabaisse, if desired.