Bouillabaisse

Low sodium <-> extra lean <-> low fat

From France, a bouillabaisse (boo-ya-base) is a highly seasoned stew made of several kinds of fish and shellfish.

• STOCK:
•  
• 1 T. olive oil
• 1/2 cup diced onion
• 4 julienned leeks (white part only)
• 5 cloves garlic, minced
• 1 28-oz. can whole tomatoes with liquid
• Pinch of saffron/several threads - or substitute turmeric
• 2 crushed bay leaves
• Juice of one orange
• 3 T. tomato paste
• 1/2 t. celery seed
• 1/3 cup chopped parsley
• Salt & pepper to taste
•  
• SEAFOOD IN THE SHELL:
•  
• 4 lbs. mussels
• 4 lbs. (about 40) littleneck clams
• 2 or 3 1-1/4 lb parboiled lobsters (quarter tail, chop claws) or substitute similar amount of crab or shrimp in the shell

1. Heat oil in stock pot, add onion, leeks, garlic, tomatoes.
2. Saute until translucent.
3. Add saffron/turmeric, bay leaves, orange juice, tomato paste, celery seed and parsley.
4. Saute 10 minutes.
5. Add seafood and water to cover (about 4 cups) and salt and pepper to taste.
6. Simmer 15 minutes until mussels and clam shells open.

Courtesy of "The Great Eastern Mussel Cookbook" by Cindy McIntyre and Terence Callery.
For more recipes please visit www.eatmussels.com
or email gem@midcoast.com
Tel: 1-888-229-1436

© 1995, The Great Eastern Mussel Farms, Inc.