BRITISH COLUMBIA BOUILLABAISSE

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British Columbia Bouillabaisse image

Make and share this British Columbia Bouillabaisse recipe from Food.com.

Provided by Tootsie

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

6 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
2 fennel bulbs, cleaned and diced into 1 inch pieces
8 -10 ripe plum tomatoes, peeled,seeded and diced or 1 (25 ounce) can plum tomatoes, drained and diced
1 1/2 cups white wine
1 cup fish stock or 1 cup clam broth
salt and pepper
1 lb mussels, in shell
1 lb clams in shell
8 ounces shucked scallops
1 lb prawns or 1 lb shrimp, in the shell
8 ounces salmon fillets
8 ounces white fish fillets (halibut, cod, bass et al)
garlic butter, as needed
French bread, as needed

Steps:

  • To make tomato sauce:
  • Heat 4 T. olive oil over low to medium heat, and cook onion, 4 minced cloves garlic and fennel until vegetables begin to soften.
  • Add tomatoes and increase heat to medium-high; cook until mixture bubbles.
  • Stir in 1/2 c. wine and the fish stock.
  • Lower heat and cook gently for about 15 minutes, until liquid is reduced to sauce-like consistency.
  • Season with salt & pepper to taste and remove from heat.
  • Prepare fish:
  • Wash shellfish and shell prawns if necessary.
  • Cut fish into 2 inch cubes.
  • Heat 2 T. olive oil in a pot large enough to hold all the seafood.
  • Saute 2 remaining minced garlic cloves over low to medium heat until soft but not browned.
  • Add salmon, whitefish and prawns and saute for 3 to 4 minutes over increased heat.
  • Add mussels, clams, scallops and remaining cup of white wine.
  • Simmer until clams and mussels begin to open and prawns begin to change color.
  • Add tomato sauce and simmer until heated through.
  • Serve in bowls with garlic butter and plenty of french bread.

Nutrition Facts : Calories 461.4, Fat 19.1, SaturatedFat 2.9, Cholesterol 172.1, Sodium 1025.9, Carbohydrate 18.2, Fiber 3.8, Sugar 3.5, Protein 43.2

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