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Bouillabaisse
http://www.amateurgourmet.com/2012/03/bouillabaisse-a-french-seafo...
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Ingredients
categorized
original
2 leeks, white parts only
2 medium onions
4 large, very ripe tomatoes, peeled, seeded and diced (if tomatoes are out of season, canned will do here)
1/4 cup olive oil
1 bay leaf
Pinch saffron
Salt and pepper to taste
The warm strained fumet
3 cloves minced garlic
1 sprig fresh fennel
1 sprig parsley
Peel of 1/2 small orange, with no white pith
1 cup white wine
Pernod and saffron to taste
15 clams
15 mussels
The marinated fish
Chopped parsley
Ingredients
categorized
original
Produce
Bay leaf
(
1
)
Garlic
(
3
cloves
)
Leeks
(
2
)
Onions, medium
(
2
)
Parsley
(
1
sprig
)
Parsley
(
1
)
Peel of
(
1
)
Tomatoes, large very ripe
(
4
)
Seafood
Clams
(
15
)
Fish
(
1
)
Mussels
(
15
)
Cooking & Baking
Fennel, fresh
(
1
sprig
)
Olive oil
(
1/4
cup
)
Pernod and saffron
(
1
)
Saffron
(
1
Pinch
)
Salt and pepper
(
1
)
Beer, Wine & Liquor
White wine
(
1
cup
)
Other
The warm strained fumet
Preparation
Read recipe preparation on
amateurgourmet.com
The Amateur Gourmet
www.amateurgourmet.com
All 97 recipes
Social Stats
59.3
Rating
1-100
36
Tweets
58
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Shares
1
StumbleUpon
Views
80
PinterestPins
Recipe Stats
Published March 5, 2012 (11 months ago).
98 people saved this recipe.
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