New England Bouillabaisse Recipe

2      Reviews 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. Food Category:    Seafood Cuisine Origin:    Northeastern    Servings:6 Nutrition facts:302 calories7.3 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   20 Minutes Total Time:   40 Minutes

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 1-pound can stewed whole tomatoes
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon hot sauce
• 1 cup water

DIRECTIONS

• 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.
• 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.
• Pour into large kettle; bring to a boil, adding water if necessary.
• Add clams and halibut; cover and boil for 2 minutes. Add shrimp; boil for 4 to 6 minutes or until halibut is tender.

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