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- Originated in Marseille, France
- Often served with French Bread
- Traditionally made to be served to a group
- A fish soup containing cooked fish and shellfish.
- An ancient dish dating back hundreds of years.
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Bouillabaisse is a fish stew from France made of many different kinds of fish and shellfish cooked with herbs and spices and served with a wedge of French or sourdough bread.
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Recipe
- 2 pound fresh mussels and or clams
- 2 pound firm fish fillets, (grouper, red snapper, or shark)
- 1 pound medium peeled shrimp
- 1/2 cup extra virgin olive oil
- 1 and 1/2 tablespoons garlic. (chopped)
- 2 cups onions (chopped)
- 2 cups canned whole Italian tomatoes (chopped)
- 1 teaspoon fennel seeds
- 1/3 teaspoon saffron
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1/2 cup white wine
- 8 cups fish stock
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Directions
- In a large frying pan heat oil, and saute garlic and onions.
- Add tomatoes, fennel seeds, saffron, salt, pepper, and wine.
- Simmer approximately 5 minutes.
- Add fish stock and bring to a boil.
- Add fish and lower the heat, cooking on a slow boil for 5 minutes.
- Add shrimp and mussels, cover and simmer for another 6 to 8 minutes.
- Serve with French or or sourdough bread.
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On Twitter Powered by Twitter
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Bouillabaisse!!!
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Receita de Bouillabaisse http://tinyurl.com/ydz9gqp
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May 15, Fish Soup Recipe (Bouillabaisse) - Homemade Soup Recipes http://bit.ly/4ZSxrX
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@Vogelsong La bouillabaisse est à la hausse...
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November 22 - Bouillabaisse - Recipe http://bit.ly/7v2GMj
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