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San Poil Bouillabaisse
from the kitchen of Stella Runnels
4
tablespoons extra virgin olive oil
1 white onion, chopped
4 scallions, chopped with greens
4 large tomatoes, peeled and quartered
6 garlic cloves, minced
2 dozen fresh clams, with juice
1 pound scallops
1 8 oz. jar of oysters, with juice
1/2 pound smoked ham
3 lobster tails
1 16 oz. tin of crab meat
1 cup chicken broth
4 carrots julienne
2 hands full green beans
2 turnips, sliced
1 tablespoon fresh oregano
1 tablespoon fresh basil
Seafood seasoning to taste
1 tablespoon hot sauce
In a large soup cauldron, sauté the onions, scallions and
garlic. Add the tomato quarters and cook over low heat
for 5 minutes. Add the clams, scallops, ham and oysters
along with any juice. Stir in and simmer for a few
minutes, adding the oregano, basil, seafood seasoning and
broth. Next add the lobster tails, the crab, carrots,
green beans and turnips. Mix well. Bring to a good boil
so the seasoning mixes with the fish, for 2 or 3 minutes.
Note: You may also use an entire lobster in place of the less
expensive more readily available lobster tails. The
whole lobster should be cooked along with the garlic and
onions. Crack the lobster and return pieces to pot
before serving.
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