Bobbie’s “Bouillabaisse”

Name: Bobbie’s “Bouillabaisse”
Yield: 8 portions
Ingredients: Freshly ground black pepper, to taste Pinch of sugar; ½ teaspoon dried thyme leaves; 1 bay leaf; 1 cup dry red wine; 1 cup water; 1 can (28 ounces) plum tomatoes, drained and coarsely chopped; 5 potatoes (about 1 pound), quartered; 1 onion, diced; 1⅓ cups Rouille; 8 Garlic Croutons (optional); Chopped fresh basil leaves or parsley, for garnish; Chopped fresh basil leaves or parsley, for garnish; 2 pounds red snapper or scrod fillets (cut into 6 pieces each); 2 pounds red snapper or scrod fillets (cut into 6 pieces each); 2 dozen jumbo shrimp, shelled and deveined; Freshly ground black pepper, to taste Pinch of sugar; 2 lobsters (1½ pounds each), boiled or steamed; 4 slices bacon, cut into 1 inch pieces; 2 carrots, peeled and sliced into ¼-inch-thick rounds; 1 green bell pepper, cored, seeded, and diced; 2 dozen cherrystone clams, well scrubbed; ¼ cup cornmeal; 1 tablespoon plus 1 teaspoon salt

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A true bouillabaisse can be an intimidating undertaking, but we do love a hearty fish soup on a cold winter’s night. Our dear friends Bobbie and Bert have come up with this delicious version that is easy to prepare—just be sure you use the freshest seafood available. Serve with a spicy Rouille, the traditional Provencal red pepper sauce used to flavor soups.

Ingredients

Sauce
Winter
Gluten-free
Soup

Ingredients

Method