Fisherman's Bouillabaise

Elaine Douglas

By
@BreadandSoupLady

This recipe was inspired by Susan Mendelssohn. I often double the recipe for the stock (all ingredients except for the seafood and the Pernod), make the stock ahead of time and freeze in one quart containers. Then, when I need a quick company meal - or when I want to treat myself - I just defrost the stock, bring it to a simmer and add the seafood or any fish (chunked) that I have on hand. Frozen white fish tastes great in this stock. Often I leave out the Pernod.


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Serves:
6 - 8 with seconds
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1 c
chopped leeks
1 c
onion, chopped
3 clove
garlic. chopped
3 Tbsp
olive oil
3 c
water
1 c
dry white wine
2 1/2 c
tomatoes, chopped (or canned diced tomatoes)
2 tsp
crumpled saffron
2 tsp
parsley
1 tsp
thyme, dried
2
bay leaves
1/4 tsp
hot sauce
salt to taste
freshly ground black pepper to taste
2
dozen clams
1/2 lb
shrimp
1/2 lb
scallops
1/2 lb
crab, chopped in pieces
2-3 Tbsp
pernod (or anisette)

Step-By-Step

1Saute leeks, onion and garlic in olive oil until soft.
2Add water, wine, tomatoes, saffron, parsley, thyme, bay leaves, hot sauce, salt and pepper and simmer for 15 minutes.
3Add the seafood. Bring to a boil and simmer until seafood is just cooked (3 - 5 minutes).
4Before serving add Pernod or anisette.

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