David'S Bouillabaisse - cooking recipe

Ingredients
    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
    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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