Seafood Bouillabaisse
This is a wonderful soup that could be a meal in itself.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1
- 2
-
- 2tablespoons extra virgin olive oil
- 1cup white wine
- 1
- 1⁄2
- 1⁄2lb large scallop
- 1tablespoon cornstarch
- 2tablespoons butter
- 1
- 2cups julienned vegetables (leeks, celery, zucchini, carrots, green bell pepper, yellow bell pepper, red bell pepper)
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DIRECTIONS
- Cook onion& garlic in oil until softened.
- Add wine& bring to boil.
- Add mussels.
- Cover& cook until shells open.
- Remove mussels& keep warm.
- Add shrimp& scallops to wine mixture& simmer for 1 minute.
- Remove shrimp& scallops& set aside.
- Add vegetables to wine mix& cook for 1 minute.
- Whisk in cornstarch, butter and half& half.
- Bring to boil, stirring constantly until mixture thickens.
- Return mussels, shrimp& scallops to pan.
- Reheat gently for 2 to 3 minutes before serving.
- Sprinkle with parsley& serve.
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