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Title:
Mediterranean Fish Stew (Bouillabaisse)
Yield: 1
Ingredients
2 lb boneless cod or scrod
1 lb sea scallops
1 lb large shrimp
1 dozen littleneck clams
1 dozen medium-size mussels
3 medium-size leeks
2 tb salad oil
1 garlic clove; minced
1 two; (14 1/2- to
1 ; 16-ounce) cans
1 ; tomatoes
1 ts salt
3/4 ts dried thyme leaves
1/2 ts saffron threads
2 tb chopped parsley
Instructions
1. Cut cod into 1 1/2-inch pieces. Rinse scallops with running cold
water to remove sand from crevices; slice each scallop horizontally in
half. Shell and devein shrimp; rinse with running cold water. With stiff
brush, scrub clams and mussels under running cold water to remove any
sand; remove beards from mussels. Rinse leeks to remove sand; cut into
3/4-inch pieces.
2. In 8-quart Dutch oven or saucepot over high heat, heat 1 cup water to
boiling; add clams and mussels; heat to boiling. Reduce heat to medium;
cover and cook until shells just open, about 5 minutes, stirring
occasionally. With slotted spoon, remove clams and mussels to large bowl.
Rinse each clam and mussel in cooking broth to remove any sand. Let
broth stand until sand settles to bottom of Dutch oven. Pour clear broth
into bowl; discard remaining broth. Wipe Dutch oven dry.
3. In same Dutch oven over medium heat, in hot salad oil, cook leeks and
garlic until leeks are tender. Add tomatoes with their liquid, salt,
thyme, saffron, 2 cups water, and reserved clam broth; heat to boiling.
4. Add cod, shrimp, and scallops; heat to boiling. Reduce heat to
medium-low; cook, uncovered, 5 to 8 minutes, until fish flakes easily,
shrimp turn pink, and scallops are opaque. Add clams and mussels; heat
through. Sprinkle with parsley.
Converted by MC_Buster.
Per serving: 1130 Calories (kcal); 38g Total Fat; (31% calories from fat);
168g Protein; 16g Carbohydrate; 840mg Cholesterol; 3540mg Sodium
Food Exchanges: 0 Grain(Starch); 24 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.