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Berghoff Restaurant Bouillabaisse

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“When I got my first job, I used my first paycheck to treat my parents to dinner at the Berghoff Restaurant. It was Friday, and bouillabaisse was the special. There was no salmon in it then; at least, I don't remember any. This isn't cheap, so as with any fresh fish dish, use whatever combination of fish and shellfish is available and seems fresh. From the Berghoff Family Cookbook.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
  2. Simmer for 15 minutes.
  3. Add all the seafood.
  4. Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
  5. Season with salt and pepper.

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