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June 2018

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BouillabaisseFish Stew Recipe

BouillabaisseFish Stew recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print BouillabaisseFish Stew recipe  PDF



1/4 C. olive or salad oil
1 C. chopped onion (optional)
3 Cloves garlic crushed
4 Bottles clam juice (8 oz.)
2 Cans whole (1 lb. 12 oz.)
peeled tomatoes, undrained 1 orange peel spiral (2 inches)
3/4 Tsp. salt
1 Lb. cod steaks
1/4 Tsp. crumbled saffron
1/4 Tsp. fennel seed
1/8 Tsp. dried thyme leaves
1/8 Tsp. pepper
2 bay leaves
2 Pkg. frozen rock lobster tails (8 oz.)
1 Lb. halibut steaks
1/2 Lb. sea scallops

Heat olive oil in an 8 quart kettle. Add chopped onion and 3 cloves garlic saute until onion is tender, 5 minutes. Add clam juice, undrained tomatoes, 3/4 cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves bring to boil. Reduce heat and simmer mi ture, covered 30 minutes, stirring occasionally. Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight. Ne t day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise. Wipe cod and halibut with damp paper towels. Cut into 1 1/2 inch pieces or leave whole. Rinse sea scallops in running cold water drain. Bring tomato mi ture to boil. Add frozen lobster. Simmer, covered, 4 minutes. Add cod and halibut pieces simmer covered 10 minutes. Add sea scallops over low heat, 5 minutes. Spoon bouillabaisse over garlic toast. You can substitute for different varieties of fish, if desired.

BouillabaisseFish Stew recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
825 people have voted
Last Reviewed on 2018-06-24



Sunday, Jun 24 2018 Download & Print BouillabaisseFish Stew recipe  PDF   Tilapia recipes RSS   New

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