David'S Bouillabaisse - cooking recipe
Ingredients
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1/2 c. olive oil
3 garlic cloves, minced
2 lb. fresh boneless fish, i.e., mixture of scallops, shrimp and cod
12 littleneck clams
1 c. dry white wine
2 c. fresh or canned tomatoes, peeled and chopped
1 tsp. dry oregano
1 tsp. sugar
2 bay leaves
1/2 c. chopped fresh parsley
salt and pepper to taste
Preparation
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In Dutch oven, pour olive oil and cook over moderate heat. When hot, add garlic and cook 15 seconds.
Add 1/2 of fish mixture, the clams, wine, tomatoes, oregano, salt and pepper. Cook over high heat; simmer for 1 minute.
Lower heat; cover and cook 2 minutes.
Add remaining fish; stir gently for 2 more minutes.
Stir in parsley.
Serve with garlic bread.
Serves 4.
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