San Francisco Bouillabaisse

Cuisine: American

Category: fish

Servings: 6


2 tbsp. olive oil
2 garlic cloves, pared, minced
1 onion, pared, chopped
1 green bell pepper, seeded, chopped
4 tomatoes, peeled, seeded, chopped
3 tbsp.tomato paste
1 pt. red wine
1 cup water
2 tbsp. mixed herbs (basil, parsley, rosemary),
salt and pepper, to taste
12 oz. sea bass fillets, cut into chunks
6 oz. shrimp, peeled, deveined
6 clams
6 mussels


Saute garlic and onions in olive oil for 2 minutes. Add green pepper; saute 5 minutes more. Add tomatoes and paste; cook until tomatoes break down. Add wine; reduce by half. Add water and half of mixed herbs; simmer for 15 to 20 minutes. Season with salt and pepper. Place sea bass and shrimp in heavy stock pot; pour tomato mixture over. Simmer for 15 minutes. Add clams and mussels; simmer until shells open. TO SERVE Ladle soup into bowls; sprinkle with remaining herbs.

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