Bouillabaisse Recipes
Displaying 1 to 10 of 37 recipes.
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1. Bouillabaisse Or Fisherman's Stew
1/4 c. minced onion, 3 cloves garlic, minced, 1 tbsp. snipped parsley, 1/4 c. olive oil, 4 med. tomatoes, skinned & diced, 2 (8 oz.) cans tomato sauce, 1/2 tsp. saffron, 1 1/2 c. water or fish stock, 1-2 tsp. salt, 1/8 tsp. celery seed, 1 tsp. black pepper, 1/2 tsp. oregano, 2 lb. fish cut into chunks (halibut, cod, red snapper, pompano, sea bass), 1/2 lb. scallops, 2/3 lb. shrimp in shell, 1 doz. clams in shell or 2 (10 1/2 oz.) cans clams mussels in shell (if possible), 2 lobster tails, cut into sm. slices
2. Bouillabaisse Italiano
1/4 c. olive oil, 1/2 c. chopped onions, 1 tsp. chopped garlic, 1 tsp. dry parsley, 1/4 c. chopped celery, 1/2 c. chopped green pepper, 1 tbsp. salt, 1/2 tsp. black pepper, 1 tsp. paprika, 1/2 c. sherry, 4 c. water, 1 tsp. dry basil, 2 lbs. cleaned shrimp, 3 bottles Doxee clam juice, 3 cans Geisha baby clams, 2 lbs. seafood supreme, Pinch of red cayenne pepper, 1 (28 oz.) can crushed tomatoes
3. Bouillabaisse Cioppino
1 tbsp. olive oil, 1/2 onion, minced, 1 tbsp. garlic, minced, 2 celery stalks, chopped, 1/8 c. white wine, 1 tbsp. lemon juice, 1 tbsp. parsley, Salt and pepper, 1 lg. can skinned, stewed tomatoes, 1 can tomato sauce, 2 bay leaves, 3 lg. fillets ling cod or snapper, 2 lobster tails, 12 prawn, shelled and deveined, 12 scallops, Clams, mussels, oyster, crab legs, if desired
4. Bouillabaisse
2 bell peppers, chopped fine, 2 med. onions, chopped fine, 1 tbsp. minced garlic, 1/4 c. olive oil, 6 tomatoes, peeled & chopped, 1 (8 oz.) can tomato puree, 1 qt. fish stock (or clam juice), 1 1/2 tsp. each basil, oregano, thyme, black pepper, 2 bay leaves, 1 c. good red wine, 1/2 tsp. Tabasco, 1 lb. meaty fish (snapper, swordfish), 8 clams, mussels or oysters, shrimp (each), 1/2 lb. scallops, 1 lobster or 8 crayfish
5. Bouillabaisse
1 onion, chopped, 2 cans potatoes, whole and drained, 1/2 c. butter, 2 cans cream of mushroom soup, 1 can cream of celery soup, 2 (6 oz.) cans clams, minced, 1 can oysters (optional), 6 oz. frozen salad shrimp, precooked and shelled, 1 lb. frozen fish fillets, thawed, boned and chopped, 1/4 tsp. pepper, 1/2 tsp. poultry seasoning, 1 chicken bouillon cube, 3 c. milk, Water
6. Bouillabaisse (for Microwave)
2 lb. fresh snapper fillets, skinned, 1/2 c. chopped onion, 1 tbsp. cooking oil, 1 tbsp. tomatoes (cut up), 3 lemon slices (halved), 3 tbsp. snipped parsley, 1 clove minced garlic, 1 tsp. chicken bouillon, 3/4 tsp. dried thyme, 1/4 tsp. ground allspice, 3/4 tsp. ground red pepper, 1/8 tsp. saffron (crushed), 2 tbsp. cold water, 4 tsp. cornstarch, Hot cooked rice
7. Bouillabaisse
4 c. water, 1/2 c. chopped onions, 3 tbsp. dried parsley flakes, 1/4 tsp. curry powder, 1 lb. fish fillets, cut into chunks, 2 - 3 slipper lobster tails, 1/2 lb. scrubbed clams in shell, 1 c. tomato sauce or your sauce, 1 garlic clove, chopped finely, Dash salt and pepper, Dash dried basil, 1/2 - 1 lb. shrimp, cleaned, 1/2 lb. scallops
8. Bouillabaisse
1/2 c. olive oil, 2 lg. onions, chopped, 3 carrots, chopped, 2 cloves garlic, crushed, 2 bay leaves, 1 tsp. thyme, 1 c. white wine, 2 to 3 c. fish stock, 1 lg. can chopped tomatoes in puree, 2 lbs. mixed fish, cut up & boneless, 1/2 lb. scallops, 1 c. shrimp, Dash of cayenne pepper (be careful), Salt & pepper to taste
9. Bouillabaisse
4 tbsp. butter, 1 tsp. olive oil, 3 chopped onions, 1/2 c. chopped pepper, 2/3 c. celery, chopped, 4 lbs. red fish, 3 cloves garlic, 3 bay leaves, 2 cans whole tomatoes (1 Rotel, 1 plain), 5 tbsp. all-purpose seasoning, 1 tsp. thyme, 1 tsp. allspice, 2 lbs. shrimp, peeled & cleaned, 2 doz. oysters, 2 c. crabmeat, 1/2 lemon, thinly sliced, Pinch of saffron
10. Bouillabaisse
4 lbs. fresh fish and shellfish (example: grouper, halibut, snapper, perch, rockfish, red drum, sea bass, flounder, sea eel, clams, scallops, mussels, crab, lobster, shrimps), 2 leeks, finely cut, 1 lg. onion, finely chopped, 4 cloves garlic, finely chopped, 1 bay leaf, 1 tsp. fennel seed, Pinch of saffron, 4 tomatoes, peeled and chopped, 1/2 c. olive oil, 2 tbsp. fresh chopped herbs, i.e. parsley, thyme, basil, 2 pieces of orange peel, 1/2 c. pernod, Salt and pepper to taste
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