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Categories:
olive onion garlic clam juice tomatoes orange peel spiral salt cod steaks saffron thyme pepper bay leaves rock lobster scallops
Viewed: 76 - Published at: 6 years agoIngredients
- 1/4 c. olive or possibly salad oil
- 1 c. minced onion (optional)
- 3 clv garlic, crushed
- 4 bot (8 ounce.) clam juice
- 2 can (1 pound 12 ounce.) whole, peeled tomatoes, undrained
- 1 x orange peel spiral (2-inches)
- 3/4 tsp salt
- 1 lb cod steaks
- 1/4 tsp crumbled saffron
- 1/4 tsp fennel seed
- 1/8 tsp dry thyme leaves
- 1/8 tsp pepper
- 2 x bay leaves
- 2 pkt (8 ounce.) frzn rock-lobster tails
- 1 lb halibut steaks
- 1/2 lb sea scallops
Method
- Heat extra virgin olive oil in an 8 qt kettle.
- Add in minced onion and 3 cloves garlic; saute/fry till onion is tender, 5 min.
- Add in clam juice, undrained tomatoes, 3/4 c. water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil.
- Reduce heat and simmer mix, covered 30 min, stirring occasionally.
- Remove from heat and let cold, about 1 hour.
- Then chill, covered, overnight.
- Next day, with sharp knife, cut the frzn lobster tails (shell and all) in half crosswise.
- Wipe cod and halibut withdamp paper towels.
- Cut into 1 1/2-inch pcs or possibly leave whole.
- Rinse sea scallops in running cool water; drain.
- Bring tomato mix to boil.
- Add in frzn lobster.
- Simmer, covered, 4 min.
- Add in cod and halibut pcs; simmer covered 10 min.
- Add in sea scallops over low heat, 5 min.
- Spoon bouillabaisse over garlic toast.
- You can substitute for different varieties of fish, if you like.
