Bouillabaisse
Bouillabaisse
Cooking Light, JUNE 1995
There’s no picture for this recipe. I TOTALLY did NOT read the directions before I put this one on the menu. It’s made in the microwave! What’s up with that?? I DID NOT make it in the micro.
I sauteed the onions in the olive oil. Then I cooked the potatoes in the clam juice, wine and tomato paste until they were done. I added the rest of the spices less the fennel seeds (just not a HUGE fan of them) and let it simmer for about 5 minutes. Then I added the fish in chunks and allowed it to cook for about 5 minutes before I put the shrimp in. When they were pink and opaque in the center, I rang the bell for dinner!
This was REALLY good!! I mean REALLY good! I used cod, one of my FAVE fishes, and I even took some for lunch the next day, it was still good. This is definitely something on the “make again” list!!
Measuring cups and spoons
Knife
Cutting board
Dutch oven
