Bouillabaisse (The Maine Way)
Bouillabaisse (The Maine Way)
(Provencal Fish Stew)
Bouillabaisse (The Maine Way)
(Provencal Fish Stew)
Bouillabaisse (The Maine Way)
Ingredients
  • 1 medium onion, sliced
  • 1 leek, washed, trimmed and sliced
  • 1 piece celery, chopped or ½ cup celeriac chopped
  • 1 bulb fennel, chopped (about 1 cup)
  • 3 garlic cloves, minced
  • bouquet garni (tie together 3 or 4 stalks of parsley, some sprigs of thyme and 2 bay leaves)
  • 3 threads of saffron
  • 2 cups Provencal Roasted Veggie Pasta & Pizza Sauce
  • 1/4 cup chopped fresh parsley
  • 8 lemon wedges
  • 2 cups fish stock or clam juice
  • 2 tablespoons olive oil
  • sea salt and fresh pepper to taste
  • 1 pound seafood (cooked lobster, raw Maine shrimp, white fish) cut into bite-sized pieces
  • 3 pounds clams and / or mussels in the shell, scrubbed
Servings:
Instructions
  1. On the day before serving, prepare the cooking liquid: Soften the saffron threads in a small bowl of hot water. In a large Dutch oven or heavy soup pot, on top of the stove, sauté the onions, leeks, celery and fennel in olive oil until soft, but not brown. Add the tomato sauce, garlic and bouquet garni. Stir in the fish stock, the saffron and liquid, and season to taste with salt and pepper. Bring the mixture to a boil and simmer for 30 to 40 minutes. Refrigerate the liquid for cooking the seafood.
  2. To finish preparing: bring the tomato mixture to a boil. Add the fish pieces, bring to a boil, reduce heat and simmer. Add the clams and / or mussels. Cook until the shells are open. Stir in the Maine shrimp or lobster and gently cook until the shrimp turn pink and the lobster is heated.
  3. To serve, remove the bouquet garni. Transfer the seafood into individual heated bowls, and spoon over the sauce. Garnish the tops with chopped fresh parsley and lemon wedges if desired. Serve with lots of crusty garlic bread to sop up the sauce. To serve, remove the bouquet garni. Transfer the seafood into individual heated bowls, and spoon over the sauce. Garnish the tops with chopped fresh parsley and lemon wedges if desired. Serve with lots of crusty garlic bread to sop up the sauce.
Recipe Notes

Nutritional analysis per serving (varies with seafood): 198 calories, 21 grams protein, 19 grams carbohydrates, 5 grams fat, (0 grams trans fat), 800 mg.sodium, 2.5 grams fiber.

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