Bouillabaisse is a traditional fish stew.
2 Tbsp (25 mL) olive oil
3 green onions, chopped
1 clove garlic, minced
1 can (769 mL/28oz) tomatoes with spices
1/2 cup (125 mL) chicken broth
1 large potato, cubed
1 tsp (5 mL) dried basil
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) dried dillweed
1/2 lb (250 g) fish fillets, cut in pieces
1/2 lb (250 g) shrimp (fresh or frozen)
1 lb (500 g) mussels, rinsed
1/2 cup (125 mL) shredded swiss cheese (opt.)
Heat oil in a large saucepan over medium heat; sauté green onions for two minutes. Add garlic, stir, and sauté one minute longer. Stir in tomatoes, breaking apart with a fork, add chicken broth, potato, basil, Worcestershire sauce and dillweed. Bring to a boil, cover, and simmer 15 minutes until potatoes are tender. Stir occasionally to prevent sticking. Add fish and shrimp; simmer uncovered five minutes or until cooked. Add mussels; cover and cook until mussels open. Spoon into bowls. Sprinkle with cheese.
Serving Tips: Reduce tomatoes to 450 mL (19 oz can), omit potatoes, and serve over pasta for a new family favourite. To be economic, omit shrimp and substitute additional fish fillets, or for that special event, add 375 mL (11/2 cups) of chopped lobster.
Makes four appetizer servings.
March 25th, 2009 at 7:34 pm
Very Good