Great Bouilabaise Recipe!

I made the most delicious Boulabaise last night for my family, and it really is very simple to do. Bouilabaise is really just a fish stew, and you can be creative as to the fish or shell fish that you add to it.

Ingrediants:

1/4 cup olive oil

1 cup chopped onions

3 slices garlic, finely minced

1 can (16 oz.) stewed tomatores, chopped

2 cups tomato juice

3 cups clam juice

1 Tbsp. dried parsley flake

1/4 tsp. dried basil

1 tsp. thyme flakes

2 tsp. sugar

pinch of saffron

pinch of tumeric

salt and pepper

1/2 cup white wine (Chablis or Chenin Blanc )

2 pounds of red snapper or halibut fillets, cut into pieces varying from 1 to 2 inches

1.5 pounds of assorted shellfish such as whole clams, crab, shrimp, or lobster

Optional: 2-3 potatoes, cooked and sliced

Combine ingrediants, except the fish and shellfish, in a Dutch Oven or large skillet and simmer for 20 minutes. Bring to a rolling boil and add fish. Boil for 5 to 10 minutes, until fish become opague. Add the shellfish about half way through cooking fish. Add potatoes if desired. Serve in deep bowls with crusty French bread.

ENJOY !!!!

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