Bouillabaisse
- 1 lg Onion; chopped
- 3 Stalks celery & leaves; chop
- 2 Cloves garlic; minced
- 1/2 c Olive oil
- 2 c Clam juice
- 1/4 c Parsley; chopped
- 3 lg Tomatoes; diced
- 2 ts Salt
- 1/2 ts Thyme
- 1 tb Paprika
- 1/2 c Dry white wine
- 1 pn Saffron
- 1 ds Hot pepper sauce
- 3 lb Mixed fish (halibut, etc.)
- 1 lb Lobster/tails (optional)
- 1 lb Crabmeat (optional)
- 1 lb Shrimp; shelled, deveined
- 2 Dozen clams, mussels or
- Scallops
Put all ingredients, except seafood, in crockpot. Cover and cook on
High for 2 to 4 hours. Add seafood. Cover and cook on High for 1 to
3 hours. Serve in heated large bowls garnished with fresh parsley
with crusty bread on the side.
Posted to MM-Recipes Digest V3 #246
Date: Sun, 8 Sep 1996 23:27:00 -0400
From: BobbieB1@aol.com
High for 2 to 4 hours. Add seafood. Cover and cook on High for 1 to
3 hours. Serve in heated large bowls garnished with fresh parsley
with crusty bread on the side.
Posted to MM-Recipes Digest V3 #246
Date: Sun, 8 Sep 1996 23:27:00 -0400
From: BobbieB1@aol.com
