Bouillabaisse

1 lg. onion, chopped
3 ribs celery & leaves, chopped
2 cloves garlic, minced
1/2 c. olive oil
2 c. clam juice
1/4 c. parsley, chopped
3 lg. tomatoes, diced
2 tsp. salt
1/2 tsp. thyme
1 tbsp. paprika

1/2 c. dry white wine
1 pinch saffron
1 dash hot pepper sauce
3 lb. mixed fish (halibut, etc.)
1 lb. lobster tails (optional)
1 lb. crabmeat (optional)
1 lb. shrimp, shelled, deveined
2 doz. clams, mussels or scallops

Put all ingredients, except seafood, in Crockery Pot. Cover and cook on low 4 to 6 hours (high 2 to 4 hours). Add seafood. Cover and cook on high 1 to 3 hours. Serve in large heated bowls. Garnish with fresh parsley and crusty French or sour dough bread.

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