Wednesday, October 29, 2008

Bouillabaisse for a Cold Day

Packages of fresh shrimp, faux lobster, and a salmon fillet on the clearance table at Kroger inspired me to make rich, tasty bouillabaisse for supper tonight. Two tilapia fillets at home rounded out the seafood, and a bag of puffy rolls on clearance in the bakery rounded out the menu.

My recipe for Bouillabaisse:
1/2 c salad oil
1 onion, diced (I didn't have any more onions, so I substituted a little garlic)
1 bay leaf
1/2 lb each of 5 or 6 different kinds of seafood, cut in chunks
3 c tomato pulp
6 c water
1 t salt
1/2 t paprika
2 t Old Bay seasoning
3 T lemon juice (I forgot this)

Heat oil in large stock pot; saute onion until limp. Add bay leaf and any raw seafood, cook 5 minutes. Add tomato pulp and water. Simmer, but do not boil, 15 minutes until fish is tender. Stir ocassionally, being careful to not break up fish. Add any pre-cooked seafood, salt, paprika, Old Bay seasoning, and lemon juice. Continue simmering 10 minutes more.

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