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New England Bouillabaisse
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2
Reviews
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By:
Jasper Willow
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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.
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INGREDIENTS
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2 dozen fresh clams
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1 pound shrimp
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1 1/2 pounds halibut fillets
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2 tablespoons oil
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1 chopped medium onion
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1 crushed clove of garlic
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1 6-ounce can tomato paste
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1 l-pound can stewed whole tomatoes
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1/2 teaspoon sugar
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1/2 teaspoon salt
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1/2 teaspoon hot sauce
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1 cup water
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DIRECTIONS
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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.
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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.
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3:
Pour into large kettle; bring to a boil, adding water if necessary. Add clams and halibut; cover and boil for 2 minutes.
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4:
Add shrimp; boil for 4 to 6 minutes or until halibut is tender.
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