Bouillabaisse

Recipe by Rita1652
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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