Recipe(tried): Bouillabaisse, American Style with Lobster, Scallops, and Shrimp
Main Dishes - Fish, ShellfishBOUILLABAISSE, AMERICAN STYLE
WITH LOBSTER, SCALLOPS, AND SHRIMP
Source: America's Best Recipes, 1989: A 1989 Hometown Collection by Leisure Arts, Oxmoor House
Makes 11 cups
1 medium onion, chopped
1 stalk celery, chopped
1 leek, finely chopped, white part only
1 clove garlic, minced
1/4 cup olive oil
2 cans (28 oz each) Italian-style tomatoes, drained and chopped
2 cups clam juice
2 cups Chablis, or other dry white wine
2 tablespoons chopped fresh parsley
1 small bay leaf
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/2 teaspoon dried whole thyme
1/4 teaspoon fresh ground black pepper, or to taste
1/8 teaspoon saffron
1 pound medium shrimp, peeled and deveined
1 1/2 pounds lobster tail, split, cleaned, and coarsely chopped
1/2 pound fresh sea scallops
grated Parmesan cheese
Saute onion, celery, leek, and garlic in olive oil in a large Dutch oven 5 minutes or until vegetables are tender.
Add tomatoes and next 9 ingredients (clam juice through saffron); stir well. Bring mixture to a boil; reduce heat, and simmer, uncovered, 15 minutes.
Peel and devein shrimp. Add shrimp, lobster, and sea scallops to tomato mixture, stirring well; cook 5 minutes or until shrimp turn pink and lobster and scallops are done.
Remove and discard bay leaf. Ladle into individual soup bowls, and sprinkle each serving with grated Parmesan cheese.
Note from Tom:
I made it last night (1/13/2006)
It is an awarding winning dish. I could not come up with 1/2 lb of sea scallops but opted for 1/4 lb as I didn't feel like running up and down Coastal Highway to other stores so I bought a pound of jumbo lump backfin crab meat and used 3/4's pound. Let me tell you if I ever need to impress guests - this will be served. Also had a mini 9-grain loaf of bread which I heated in the oven and served with softened real butter. What a treat and have enough for two more meals. - Tom Shunick
WITH LOBSTER, SCALLOPS, AND SHRIMP
Source: America's Best Recipes, 1989: A 1989 Hometown Collection by Leisure Arts, Oxmoor House
Makes 11 cups
1 medium onion, chopped
1 stalk celery, chopped
1 leek, finely chopped, white part only
1 clove garlic, minced
1/4 cup olive oil
2 cans (28 oz each) Italian-style tomatoes, drained and chopped
2 cups clam juice
2 cups Chablis, or other dry white wine
2 tablespoons chopped fresh parsley
1 small bay leaf
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/2 teaspoon dried whole thyme
1/4 teaspoon fresh ground black pepper, or to taste
1/8 teaspoon saffron
1 pound medium shrimp, peeled and deveined
1 1/2 pounds lobster tail, split, cleaned, and coarsely chopped
1/2 pound fresh sea scallops
grated Parmesan cheese
Saute onion, celery, leek, and garlic in olive oil in a large Dutch oven 5 minutes or until vegetables are tender.
Add tomatoes and next 9 ingredients (clam juice through saffron); stir well. Bring mixture to a boil; reduce heat, and simmer, uncovered, 15 minutes.
Peel and devein shrimp. Add shrimp, lobster, and sea scallops to tomato mixture, stirring well; cook 5 minutes or until shrimp turn pink and lobster and scallops are done.
Remove and discard bay leaf. Ladle into individual soup bowls, and sprinkle each serving with grated Parmesan cheese.
Note from Tom:
I made it last night (1/13/2006)
It is an awarding winning dish. I could not come up with 1/2 lb of sea scallops but opted for 1/4 lb as I didn't feel like running up and down Coastal Highway to other stores so I bought a pound of jumbo lump backfin crab meat and used 3/4's pound. Let me tell you if I ever need to impress guests - this will be served. Also had a mini 9-grain loaf of bread which I heated in the oven and served with softened real butter. What a treat and have enough for two more meals. - Tom Shunick
MsgID: 3136212
Shared by: Thomas of Delaware
In reply to: RECIPE SWAP: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Thomas of Delaware
In reply to: RECIPE SWAP: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (9)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | RECIPE SWAP: Assorted Recipes |
Betsy at Recipelink.com | |
2 | Recipe(tried): Hoppin' John - Degobah Style |
Degobah Smith - Ojai, California | |
3 | Recipe(tried): Bouillabaisse, American Style with Lobster, Scallops, and Shrimp |
Thomas of Delaware | |
4 | Recipe: Greens Restaurant Brown Rice Casserole |
Betsy at Recipelink.com | |
5 | Recipe(tried): Easy Pineapple Angel Food Cake |
Sherry - Texas Longhorns! | |
6 | Recipe: McCall's California Casserole |
Betsy at Recipelink.com | |
7 | Recipe: Colcannon (using parsnips and leeks) |
Betsy at Recipelink.com | |
8 | Recipe: Apple Bread Pudding (crock pot) |
Betsy at Recipelink.com | |
9 | Recipe: Wickedly Rich Double Fudge Brownies |
Betsy at Recipelink.com | |
10 | Recipe: Rocky Road Brownies |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Salmon Burgers (food processor)
- Grilled Bourbon Salmon (using pineapple juice, brown sugar and soy sauce)
- Rotel Shrimp South Louisiana (served over rice, 1970's)
- Fried Fish Fillets, Oven Fried Fish Fillets, and Fish Baked in Milk (1955)
- Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce - Sensational Dianne!
- Roasted Salmon Filets (using pesto and fresh bread crumbs, serves 2)
- Tavira Tuna Steaks (Portuguese)
- Shrimp Remoulade (food processor)
- Brothy Shrimp and Rice Scampi
- Shrimp Jambalaya (AHA recipe, using brown rice, crock pot)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute