Bouillabaisse Provencal
This is truly a seafood lover's dish.
Ingredients
- ¼ cup Olive Oil
- 2 Diced Onions
- 3 cloves Minced Garlic
- 2 cups White Wine
- 2 cups Vegetable Stock (or seafood stock)
- 1 can Diced Tomatoes (large can)
- 1 bunch Chopped Flat Leaf Parsley (small bunch)
- 1 bunch Chopped Basil (small bunch)
- 1 bunch Chopped Tarragon (small bunch)
- 1 tbsp Salt
- ½ tbsp Crushed Black Pepper
- 30 Little Neck Clams (3-4 pieces per person)
- 30 Mussels (3-4 pieces per person)
- 30 Sea Scallops (3-4 pieces per person)
- 30 Shrimp (raw, cleaned, deveined; 3-4 pieces per person)
- 30 Baby Lobster Tails (leave in shell - 'langoustines'; 3-4 pieces per person)
- 30 2" Chunks of Cod (3-4 pieces per person)
- Lemons (a squeeze for garnish)
- Crusty French Bread
Instructions
- In large stock pot sauté Olive Oil, Onions and Garlic.
- Add White Wine, Vegetable Stock and Diced Tomatoes. Cook on low heat for 15-20 minutes so tomatoes don't taste raw.
- Add Flat Leaf Parsley, Basil and Tarragon. Add Salt and Black Pepper to taste.
- Add Little Neck Clams, Mussels, Sea Scallops, Shrimp, Baby Lobster Tails and Cod. Toss seafood to well coat with sauce.
- Cover and cook for about 5 minutes until clams and mussels open and shrimp are pink and lobster shells are red.
- Serve in large bowls and garnish with a squeeze of fresh lemon and lots of crusty bread to soak up the delicious sauce/broth.
