Bouillabaisse
Ingredients:
2 tablespoons vegetable oil
1 large onion, diced
2 garlic cloves, minced
2 cups chopped Roma or vine-on tomatoes
1 bay leaf
1 cup white wine
1 (6-ounce) can tomato paste
1 tsp salt
1/2 tsp crushed saffron threads
1/4 tsp thyme leaves
16 ounces cod or other white fish fillets, cut into 1-inch chunks
8 ounces medium shrimp, peeled and de-veined
1 (10-ounce) can whole baby clams
2 tbs fresh chopped parsley
crusty french bread
Instructions:
- In 5-quart saucepot over medium heat, in hot oil, cook onion and garlic until just tender, stirring occasionally.
- Add tomatoes with their liquid, bay leaf, white wine, tomato paste, salt, saffron and thyme. Over high heat, heat to boiling; reduce heat to low; cover and simmer 15 minutes to blend flavors.
- Add cod, shrimp and whole clams with their liquid; over high heat, heat, heat to boiling. Reduce heat to low; simmer uncovered 5 minutes or until fish is cooked, stirring occasionally.
- To serve, sprinkle bouillabaisse with chopped parsley. Serve with crusty French bread.
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