Anns Christmas Eve Bouillabaisse Food

ANN'S CHRISTMAS EVE BOUILLABAISSE

Ann's Christmas Eve Bouillabaisse image

This is my mom's recipe, and it is a treat. Most everyone wants second helpings (and even thirds)! For this recipe, a little saffron goes a long way and one can never have too much fennel; the seafood is suggested but you can change this recipe according to your taste!

Provided by maziekate

Categories Fish Soup

Time 1h20m

Yield 10

Number Of Ingredients 17

Ingredients

½ cup olive oil
2 stalks celery, chopped
2 cloves garlic, minced
3 leeks, sliced
1 teaspoon dried thyme leaves
1 bay leaf
1 (14.5 ounce) can diced tomatoes
2 (8 ounce) bottles clam juice
2 ¾ cups dry white wine
2 teaspoons fennel seeds, crushed
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
1 pound red snapper fillets, cut into 2 inch pieces
1 pinch saffron
24 sea scallops
30 small mussels, scrubbed and debearded
1 pound cooked lobster meat, cut into bite-size pieces

Steps:

Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.
Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.
Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.
Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 10.1 g, Cholesterol 91.9 mg, Fat 13.7 g, Fiber 1.2 g, Protein 37.7 g, SaturatedFat 2 g, Sodium 641.3 mg, Sugar 2.8 g

BOUILLABAISSE

Bouillabaisse image

This is a variation of Cioppino (Italian Seafood Stew). This recipe blends the subtle flavors of shellfish with spicy Italian sausage. The stock can be made ahead and reheated when ready to add seafood. I can serve the stock to "NON-FISH" lovers as well! Your guests will go crazy with this one. Serve with a loaf of crusty bread so they can get all of the stock!

Provided by The Kissing Cook

Categories Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 lb hot Italian sausage, casings removed
2 cups chopped onions, about 2 medium onions
1 (28 ounce) can diced italian tomatoes with garlic
1 cup dry white wine
1 lb fresh mushrooms, sliced
1 cup tomato sauce
1 (14 ounce) can stewed tomatoes
1 cup bottled clam juice
4 garlic cloves, minced
1/2 cup fresh basil leaf, chopped
1 bunch parsley, washed and large stems removed, chopped
2 dozen littleneck clams, well scrubbed
1 lb shrimp, cleaned and deveined
1 lb sea scallops
4 lobster tails, split down the center lengthwise
fresh pasta

Steps:

Heat olive oil in large Dutch oven or flameproof casserole over medium heat. Add sausage, mushrooms and onions and cook, stirring frequently and breaking up sausage with a fork until sausage loses pink color, about 10 minutes.
Stir in tomatoes. Bring mixture to boil.
Reduce heat to low and simmer 5 minutes. Pour in wine and clam juice. Return mixture to boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Add basil and garlic and cook 5 minutes longer.
Stock can be prepared ahead to this point. Either refrigerate until ready to use (usually 24 hours) or freeze.
Before serving, transfer stock to a pot large enough to accommodate stock and shellfish. Bring to boil over high heat.
Reserve half of the parsley for garnish and add remaining parsley to the pot. Add clams. Reduce heat to medium high and simmer until some clams open. Add remaining shellfish and simmer until done (about 5 - 10 minutes) DISCARD ANY CLAMS THAT DO NOT OPEN.
Ladle into bowl and sprinkle with reserved parsley. Serve with fresh pasta.

Nutrition Facts : Calories 449, Fat 21.1, SaturatedFat 6.2, Cholesterol 153.2, Sodium 1234.9, Carbohydrate 18.4, Fiber 2.4, Sugar 7.1, Protein 40.9

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