Bouillabaisse
We started a christmas dinner tradition in 2004 when my brother suggested that we have my Mom’s Bouillabaisse for dinner. It came out great and I look forward to making it again next year or even sooner…
6 cans stewed tomotoes
1 onion
2 cloves garlic
olive oil
saffron
salt and pepper
1 bottle good white wine
assorted fish
clams
scallops
crab
lobster
halibut or hard white fish
shrimp
chop onion, mince garlic.
put garlic in cold olive oil and raise temperature
then add onions til translucent
then add tomatoes and white wine
add 2 pinches of saffron
salt and pepper to taste
bring to a boil
add each seafood ingredient and bring back to a boil til all the fish has been added. hold off on the clams and shrimp which can be added shortly before serving since they don’t take as long.
serves 6-8 persons. suggested menu includes french bread or garlic toast for dipping in the broath
