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CATEGORY CUISINE TAG YIELD
Grains, Seafood French Cooking liv, Import 1 Servings

INGREDIENTS

1/4 c Olive oil
1/4 c Finely chopped garlic
1/2 c Canned plum tomatoes
drained seeded and diced
1 t Saffron threads
10 Fresh basil leaves, shredded
up to 12
2 lb Assorted fish such as
snapper halibut sea
bass
monkfish skinned and
boned cut into large
chunks
1 lb Fresh shrimp, peeled and
deveined
12 Littleneck clams, washed
well in the shell
24 Mussels, well washed in the
shell
2 Lobsters, raw in the shell
cut into pieces
3 qt Bouillabaisse fish broth
recipe follows
1 t Salt and freshly ground
pepper
French baguette, slices
1/4-inch thick slices
1/4 c Olive oil
1 t Cracked black pepper, up to
2 Fresh cayenne peppers or red
jalapenos
3 Garlic cloves
1 Russet potato, peeled cut
into 1/4-inch thick
slices
1/2 c Hot bouillabaisse broth
1/2 c Olive oil

INSTRUCTIONS

2
1997    
Combine the olive oil, garlic, tomatoes, saffron and basil in a large
dish or bowl. Add the pieces of fish and shellfish to the oil and
combine well so that all the fish and shellfish are equally coated
with the marinade mixture. Refrigerate the fish and allow to marinate
over night or for several hours.  Preheat the oven to 300 degrees F.
Put the fish broth into a large soup pot or casserole that is stovetop
safe, bring the stock to a boil, and reduce to a simmer. Gently  simmer
the broth for 15 minutes. Meanwhile, make croutons and  rouille: Brush
one side of each French bread slice with olive oil,  sprinkle with
cracked pepper, and toast in oven about 12 minutes or  until crisp. For
the rouille: Combine the cayenne pepper, garlic,  sliced potato and hot
broth in a saucepan and cook for 17 minutes or  until the potato is
cooked and soft. Transfer the mixture to a  blender and, while
pureeing, slowly drizzle in the olive oil.  Transfer this to a serving
bowl and serve along side the croutons.  Add the clams and mussels into
the broth. Cook for 10 minutes, or  until the clams begin to open.
Season the lobster, shrimp and fish with salt and pepper and add to
broth. Allow the fish to cook for 6 to 8 minutes after the broth has
returned to a simmer. Do not boil the fish. Serve hot.  Yield: 4 to 6
servings  Recipe by: Cooking Live Show #CL8875 Posted to MC-Recipe
Digest V1  #608 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on
May 12,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4100
Calories From Fat: 2214
Total Fat: 249.7g
Cholesterol: 952.6mg
Sodium: 8972.9mg
Potassium: 4623.7mg
Carbohydrates: 153.9g
Fiber: 12.1g
Sugar: 5.6g
Protein: 298.4g


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