Fisherman's Bouillabaisse

Submitted by Molly53

• Ready In: 30mins
• Ingredients: 12
• Yields: 8 cups
• Serves: 4

ingredients

• 1⁄4 cup olive oil
• 2 cloves garlic, finely chopped
• 1 cup water
• 1⁄2 cup dry white wine
• 1 envelope onion soup mix
• 1 tablespoon parsley, Finely Chopped
• 1 teaspoon thyme leaves
• 1 (14 1/2 ounce) can tomatoes (Canned tomatoes should be whole peeled tomatoes, undrained and chopped)
• 1 1⁄2 lbs lobster tails, There should be about 3 lobster tails that are cut into 3-inch
• 1 1 lb cod or 1 lb halibut steaks
• 6 clams, Well Scrubbed
• 6 mussels, Well Scrubbed

directions

1. In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden.
2. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly.
3. Stir in tomatoes.
4. Bring to a boil, then simmer covered 15 minutes.
5. Add lobster and fish and simmer 10 minutes.
6. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS).
7. Serve, if desired, with bread or rolls.

Reviews

[Betty OKeefe]

This recipe was a hit on Christmas with three VERY DISCRIMINATING Sicilian men! I substituted Tilapia for the 2 fishes, but the rest remained the same. What a winner for my debut Bouillabaisse! Thank you!

 

[Dennis Baker]

This is so wonderful and so easy to make that I made it my Christmas Eve traditional dinner for my family. This will be the third year making it and it doesn't get any better than this! I serve it with crusty french bread and a salad of greens,red onions and orange segments, with a orange vingerette.