December 14 - National Bouillabaisse Day

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Title: Bouillabaisse Marseillaise (Marseille Fish Soup)
Categories: Seafood, Vegetables, Herbs, Wine
Yield: 7 Servings

1/2 c Olive oil
3 md Onions; chopped fine
5 lg Tomatoes; peeled, chopped
2 cl Garlic; minced
1 Turkish bay leaf
1 ts Salt
1 ts Saffron
1/2 ts Pepper
3 lb Assorted fish; (at least 3
- different varieties)
2 qt Boiling water
1 Lobster; in sm. pieces
1 lb Shrimp; shelled & cleaned
1 c White wine

The dish requires certain fish that are obtainable only in
France. However, even with substitutes, you will find it
excellent and unique.

In a large casserole heat the oil. Add the onions,
tomatoes and garlic. Cook over low heat for 5 minutes,
stirring occasionally. Add the bay leaf, salt, saffron,
pepper, fish and boiling water. The more different kinds
of fish you have, the better the results will be. Add the
lobster and cook for 10 minutes. Add the shrimp and wine,
stir gently so as not to break up the fish and cook for 10
more minutes. Correct the seasoning, bearing in mind that
the dish should be fairly spicy.

Prepare individual soup plates for each person. Place
pieces of fish, lobster and shrimp in each plate and pour
the soup on top. Serve with toasted French bread.

For 6 to 8 people

From: http://www.cooks.com

Uncle Dirty Dave's Archives

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... BP buys out Darden's seafood chain, renaming it "Brown Lobster."

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