BOUILLABAISSE

By jarren

Ingredients

• 1 tbsp olive oil
• 3 large carrots, chopped
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 medium leeks, thinly sliced
• 1 can (398 ml) chopped tomatoes, drained
• 4 cups water
• 3 tbsp fresh parsley
• 1 bay leaf
• 1/2 tsp salt
• 1/2 tsp saffron
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 2 lb mixture of shrimp, mussels and scallops

Details

Servings 6

Preparation

Step 1

In a large Dutch oven, heat oil. Add carrots, onion, garlic and leeks.

Saue until translucent over medium-high heat. Stir in tomatoes, water, parsley, bay leaf, salt, saffron, thyme and pepper.

Bring to a boil, reduce heat, cover and simmer 30 minutes.

Add the seafood, cover and simmer 5 to 10 minutes or until cooked through. Discard any mussels that do not open. Discard bay leaf.

Serve in shallow bowls with lots of bread to sop up the juices.