MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Boullabaise
Categories:
Yield: 12 Servings
1 1/2 c Finely chopped onions
2 tb Minced garlic
2 c Finely chopped leeks; white
.. part only
6 c Fish stock
1 1/4 c Finely diced celery
2 c Coarsely chopped red bell
.. pepper
1/2 ts Fennel seeds
2 ts Loosley packed saffron
2 tb Tomato paste
1 lg Bay leaf
1/2 ts Dried leaf thyme
1 ts Ground turmeric
1 lb Skinned boned monk fish or
.. snapper fillet
1 lb Skinned boned swordfish,
.. sea bass or fluke
1 lb Skinned boned tilefish or
.. halibut fillet
2 1/2 c Chopped tomatoes
8 oz Large shrimp; peeled
18 Littleneck clams
1/3 c Finely chopped Italian
.. parsley
sauté onions, garlic and leeks in 2 tablespoons of
the stock in a large saucepan until wilted. Add
celery and bell peppers. Cook about 1 minute,
stirring, then add fennel, saffron, remaining
stock, tomato paste, bay leaf, thyme and turmeric.
Cook 10 minutes.
Cut all fish into 1-2" cubes. Add monk fish and
tomatoes to vegetable mixture. Stir and cook 3-5
minutes, then add swordfish and tilefish. Cook 3-5
minutes more; add shrimp and clams. Cook 7-10
minutes until shrimp are pink and clams open.
Discard any clams that do not open. Sprinkle with
parsley and stir.
Serve with rice.
Makes 12 servings.
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