Bouillabaisse

Seafood Stew

Preparation info

  • Serves

    8–10

    .
    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

Sauce

  • 5 leeks
  • 3 large onions, sliced
  • ½ cup French olive oil

Method

  1. Wash leeks. Slice into a large kettle. Add onions and oil, and then brown. Add remainder of ingredients (add saffron directly to the pot) down to the beurre manié. Simmer 30 minutes. To this point this dish can be made and frozen, ready to combine with the rest of the ingredients.
  2. Break lobster claws and tail from body. Crac