Bouillabaisse

By JimMac

Ingredients

• 2 T olive oil
• 1 onion, or 4 shallots, finely chopped
• 3 cloves garlic, (or more) chopped
• 1 bay leaf
• 1/4 t thyme
• 1/8 t powdered anise
• 1 tomato, peeled with seeds removed and crushed or
• 1 large can chopped tomatoes, with juice
• 1/2 cup white wine
• 1 1/2 quarts fish stock (pg. 2, this section)
• 16 shrimp
• 1/4 pound crabmeat or lobster
• 8 fish filets (halibut, redfish, etc.)
• 12 baby potatoes, boiled, peeled, and halved or quartered
• 1/4 t powdered saffron
• 1/4 cup loosely packed cilantro

Details

Servings 8

Preparation

Step 1

Method:

Heat olive oil in large skillet and add finely chopped onion. Fry until onion is transparent.

Add garlic, bay leaf, thyme, powdered anise, tomato, white wine and fish stock. Simmer, uncovered about 20 minutes.

Add shrimp, crab/lobster, fish filets and potatoes. Continue to simmer just until seafood is cooked. Add 1/4 t powdered saffron. Season with salt and pepper; add cilantro and serve.