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1 medium carrot, sliced
2 Medium onions, sliced
1 clove garlic
4 tablespoons olive oil
3 pounds fish in season, cooked and boned (cod, haddock, whiting)
1 cup tomatoes
1 bay leaf
2 cups fish stock
1 dozen oysters, clams or scallops
1 cup shrimp or crab
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons lemon juice
1/4 cup sherry
Brown the carrot, onions and garlic together in hot oil. remove the garlic clove. Add the fish, tomatoes, bay leaf and stock. allow to simmer for 15 minutes. Remove the bay leaf and add the remaining ingredients, all but the sherry. Allow to cook for another 5 minutes. add the sherry and serve immediately.
This is a simplified version of the bouillabaisse. In some places in France, they use much more garlic, as well as squid, red snapper,
striped bass, mussels, periwinkle and soft clams. Also about 1/4 teaspoon dried whole saffron dissolved in a little boiling water. When water becomes amber color, add to bouillabaise.
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