British Columbia Bouillabaisse

"Great one dish meals for seafood lovers."
 
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Ready In:
1hr 15mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • To make tomato sauce:

  • Heat 4 T. olive oil over low to medium heat, and cook onion, 4 minced cloves garlic and fennel until vegetables begin to soften.
  • Add tomatoes and increase heat to medium-high; cook until mixture bubbles.
  • Stir in 1/2 c. wine and the fish stock.
  • Lower heat and cook gently for about 15 minutes, until liquid is reduced to sauce-like consistency.
  • Season with salt & pepper to taste and remove from heat.
  • Prepare fish:

  • Wash shellfish and shell prawns if necessary.
  • Cut fish into 2 inch cubes.
  • Heat 2 T. olive oil in a pot large enough to hold all the seafood.
  • Saute 2 remaining minced garlic cloves over low to medium heat until soft but not browned.
  • Add salmon, whitefish and prawns and saute for 3 to 4 minutes over increased heat.
  • Add mussels, clams, scallops and remaining cup of white wine.
  • Simmer until clams and mussels begin to open and prawns begin to change color.
  • Add tomato sauce and simmer until heated through.
  • Serve in bowls with garlic butter and plenty of french bread.

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RECIPE SUBMITTED BY

I am a retired banker who loves to cook and to entertain. I love the outdoors and spend many hours in summer working in my yard and garden. My pet peeve is people who say "I can't" I love to try new recipes particularly ethnic recipes.....Japanese, Chinese, Italian, French and German. I love to travel and spend time with my daughter and grandchildren. My husband and I love animals and have a sweet black and white cat named Sparky.
 
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