Boullabaise^

12 servings

Ingredients

Quantity Ingredient
1½ cup Finely chopped onions
2 tablespoons Minced garlic
2 cups Finely chopped leeks, white part only
6 cups Fish stock
1¼ cup Finely diced celery
2 cups Coarsley chopped red bell pepper
½ teaspoon Fennel seeds
2 teaspoons Loosley packed saffron
2 tablespoons No salt added tomato paste
1 large Bay leaf
½ teaspoon Dried leaf thyme
1 teaspoon Ground turmeric
1 pounds Skinned, boned monk fish or snapper fillet
1 pounds Skinned, boned swordfish, sea bass or fluke
1 pounds Skinned, boned tilefish or halibut fillet
2½ cup Chopped tomatoes
8 ounces Large shrimp, peeled
18 Littleneck clams
⅓ cup Finely chopped Italian parsley

Directions

Saute onions, garllic and leeks in 2 tablespoons of the stock in a large saucepan until wilted. Add celery and bell peppers. cook about 1 minute, stirring, then add fennel, saffron, remaining stock, tomato paste, bay leaf, thyme and turmeric. Cook 10 minutes. Cut all fish into 1-2" cubes. Add monk fish and tomatoes to vegetable mixture.

Stir and cook 3-5 minutes, then add swordfish and tilefish. cook 3-5 minutes more; add shrimp and clams. Cook 7-10 minutes until shrimp are pink and clams open. discard any cla Sprinkle with parsley and stir. Serve with rice. Makes 12 servings.

Per serving without rice: Calories: 194 Protein: 33g Carbohydrates: 10g Fat: 2g, 0.09% Sodium: 161mg Cholesterol: 98mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95

Submitted By CAROLYN SHAW On 03-15-95

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