In a large saucepan, heat oil over high heat. Saute fennel, celery and onion for 6-8 mins, until onion is tender and golden. Add saffron and lemon zest. Add Pernod. Bring to a boil then add tomatoes and 4 cups water. Bring back to a boil then reduce heat and simmer for 8-10 mins. Mix in seafood. Simmer, stirring occasionally, for 1-2 mins, until just cooked. Add lemon juice and season to taste.
Sprinkle with parsley and serve with garlic bread.
train.
To make the bouillabaisse: In a large pan, heat
Season to taste.
Add seafood and parsley to soup. Cook
Bouillabaisse: Pull out a large soup
o the traditional Brown Derby Recipe -- that is classic. So this
bring to a boil, add seafood, cover, simmer 5 minutes, drain
Add saffron to sherry set aside.
Cut fish into bite size pieces.
Scrub clams and mussels.
In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
Add all liquids and seasonings including the saffron infused sherry.
Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
Serve hot in large bowls.
Top with garnishes.
Serve with crusty bread, and a tossed salad.
br>Add the Classico sauce, seafood stock and 1/4 teaspoon
tsp of your favourite seafood; this recipe will also work with
Heat oil in large saucepan on low heat. Cook celery, onion and garlic 10 mins, stirring, until translucent and tender.
Add fennel, chili pepper and saffron. Cook a further 4-5 mins, stirring often, until fennel is just tender. Season to taste.
Pour in wine and bring to a boil on high heat. Reduce heat to low; simmer until liquid reduces by half.
Stir in stock, tomatoes and thyme. Return to a boil. Reduce heat to low; simmer 10 mins.
For the rouille, combine all ingredients in a food processor; pulse until smooth. Season to taste.< ...
In Dutch oven or large saucepan, cook onion and garlic in oil until tender.
Add tomatoes, clam juice, wine, parsley, salt, thyme, bay leaf and pepper.
Bring to a boil.
Reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally to break up tomatoes.
Add shrimp, fish, scallops and crab legs.
Cook 5 minutes longer or until fish flakes with fork.
Add clams.
Season to taste with Old Bay seafood seasoning.
Heat through.
Serve over cooked white rice.
f roux required by the recipe.
For instance, the original
Heat large skillet. Saute minced garlic in butter over medium heat.
Add Seafood Combo. Cook, stirring occasionally, for 3-4 minutes.
Add spinach. Cook till heated.
Add Alfredo sauce, sprinkle of parsley, black pepper and red pepper flakes, if desired.
Cook on low till bubbly.
Serve over hot cooked pasta.
e going to cook the seafood in.
Next, make the
equired by the recipe. For instance, the original recipe calls for 2
Boil seafood mix in 4 to 5
Heat oil in a pan and brown the chicken for 5 minutes, remove and set aside. Add the onion and garlic to the pan then add the rice and saffron. Briefly cook then slowly add the white wine and chicken stock. Simmer for about 30 minutes until the rice is tender.
Slice the chicken and return to the pan for the last 5 minutes of cooking with the seafood, red pepper and peas. Season with salt, pepper and lemon juice. Serve in a bowl and garnish with parsley.
he light brown Cajun roux recipe but continue cooking until the
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
Season with salt.
Serve bouillabaisse in warmed soup plates with