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www.RecipeFaire.com Presents:
 
New England Bouillabaisse
by:    Jasper Willow  
 
New England Bouillabaisse Recipe sautees onion and garlic then in a large pot adds water, tomato paste, whole tomatoes, sugar, and hot sauce and after bringing to a boil adds halibut and clams briefly before adding shrimp to finish.


INGREDIENTS
2 dozen fresh clams
1 pound shrimp
1 1/2 pounds halibut fillets
2 tablespoons oil
1 chopped medium onion
1 crushed clove of garlic
1 6-ounce can tomato paste
1 l-pound can stewed whole tomatoes
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon hot sauce
1 cup water


DIRECTIONS
1: Scrub shells of 2 dozen fresh clams well; shell and devein 1 pound shrimp. Cut 1 1/2 pounds halibut fillets into pieces. Heat 2 tablespoons oil in skillet. Add 1 chopped medium onion and 1 crushed clove of garlic; saute for 5 minutes or until tender.
 
2: Stir in one 6-ounce can tomato paste, one l-pound can stewed whole tomatoes, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon hot sauce and 1 cup water; mix well.
 
3: Pour into large kettle; bring to a boil, adding water if necessary. Add clams and halibut; cover and boil for 2 minutes.
 
4: Add shrimp; boil for 4 to 6 minutes or until halibut is tender.
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