Subj : 12/14 Bouillabaise Day 4
To   : All
From : Dave Drum
Date : Mon Dec 12 2022 15:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ann's Christmas Eve Bouillabaisse
 Categories: Soups, Seafood, Wine, Vegetables, Herbs
      Yield: 10 servings
 
    1/2 c  Olive oil
      2    Ribs celery; chopped
      2 cl Garlic; minced
      3    Leeks; sliced
      1 ts Dried thyme leaves
      1    Bay leaf (opt)
 14 1/2 oz Can diced tomatoes
     16 oz (2 bottles) clam juice
  2 3/4 c  Dry white wine
      2 ts Fennel seeds; crushed
           Salt & black pepper
      3 tb Chopped fresh parsley
      1 lb Red snapper fillets; in 2"
           - pieces
      1 pn Saffron
     24    Sea scallops
     30 sm Mussels; scrubbed,
           - debearded
      1 lb Cooked lobster meat; in
           - bite-size pieces
 
  Heat the olive oil in a large skillet over medium heat.
  Stir in the celery, garlic, leeks, thyme, and bay leaf;
  cook and stir until the vegetables have softened, about
  5 minutes.
  
  Stir in the diced tomatoes, clam juice, white wine,
  fennel seed, salt and pepper, and parsley. Simmer for 15
  minutes. Add the snapper and cook for an additional 10
  minutes.
  
  Gently mix in the saffron, scallops, and mussels. Cook
  until the scallops are no longer translucent and the
  mussels have opened their shells, about five minutes.
  Add the lobster pieces and cook until heated through,
  about one minute.
  
  Ladle the bouillabaisse into serving bowls, making sure
  each portion contains 5 mussels, 2 to 3 sea scallops,
  fish, and a piece of lobster.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Here's to our wives and girlfriends!  May they never meet.
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