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Fisherman's Bouillabaisse


1/4 cup Olive oil
2 each Med. cloves garlic fine chop
1 cup Water
1/2 cup Dry white wine
1 each Env. soup mix *
1 tablespoon Finely chopped parsley
1 tsp Thyme leaves
14 1/2 oz (1 can) tomatoes **
1 1/2 lb Lobster tails ***
1 lb Fish ****
6 each Clams, well scrubbed
6 each Mussels, well scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod, halibut
Yield: 4 servings

In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.

Makes about 4 (2 cup) servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.