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“This is my version of Bouillabaisse. It was passed down to me from my grandfather and I adapted it to my tastes. Hope you enjoy it!”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
8-9 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven. Add chopped vegetables with.
  2. garlic, thyme and bay leaves. Cook 5 minutes.
  3. Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer15 minutes.
  4. Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer and be careful when you stir it that you don't break up fish. Serve up Bouillabaisse in soup plates with hot French bread.

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