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Categories:
olive oil onion garlic no-salt Cu parsley tomato paste thyme bay leaf saffron fennel seeds white fish littleneck clams Liquid removed
Viewed: 31 - Published at: 3 years agoIngredients
- 2 tsp Extra virgin olive oil
- 1/2 c. Onion -- Minced
- 1 clv garlic -- Chopped
- 2 c. No-Salt-Added Tomatoes
- 1/2 x Cu Dry White Wine
- 1 Tbsp. Fresh Parsley -- Minced
- 1 Tbsp. Tomato Paste
- 1/2 tsp Dry Thyme
- 1 x Bay Leaf
- 1/8 tsp Crushed Saffron Or possibly Turmeric
- 1/8 tsp Fennel Seeds
- 10 ounce Hard White Fish (Cod, Haddock Or possibly Sole) - Cut In 1 1/2" Chunks
- 2 x 6-Oz Fresh Or possibly Thawed
- 12 x Littleneck Clams -- Scrubbed
- 3 ounce Orzo -- Cooked And Liquid removed
Method
- In large saucepan, heat oil; add in onion and garlic.
- Cook over medium-high heat, stirring occasionally, 3 min.
- Add in tomatoes, 1 1/2 c. water, wine, parsley, tomato paste, thyme, bay leaf, saffron and fennel seeds; stir to combine.
- Bring to a boil, stirring occasionally.
- Add in fish, lobster and clams; return to a boil.
- Reduce heat to low; simmer, covered, 6-8 min, till clams open and fish and lobster are cooked through.
- (Throw away any clams which don't open.)
- Remove bay leaf.
- To serve, spoon orzo proportionately into 4 shallow soup bowls; ladle bouillabaisse proportionately over orzo.
