Bailey's Bouillabaisse (Fish Stew)

Recipe By     :
Serving Size  : 9    Preparation Time :0:00
Categories    : Stew

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Onion -- large diced
   3      each          Potatoes -- small diced
   2      cups          Skimmed milk
   2      cups          Broccoli -- diced
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Marjoram
   2      cups          Celery -- diced
   3      cups          Boiling water
   1 1/2  pounds        Cod or flounder
   2      cups          Cauliflower -- diced
     1/2  teaspoon      Pepper
     1/2  teaspoon      Basil

Cook the onion, celery, and potatoes in the water for 10 minutes.
Mix a little milk with the flour to form a soupy paste and set aside.
Add the remaining ingredients and bring to a boil.  Add the flour mixture, stirring constantly.
Simmer for 15 to 20 minutes.

            Bouillabaisse

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      quarts        Fish stock
   4                    Stalks celery -- sliced diag.
   1                    Leek -- in 1/4-inch slices
   1      tablespoon    Cornstarch
                        Hot pepper sauce
   4                    (8-oz) lobster tails
  16                    Scallops
   4                    (5-oz) halibut fillets*
     3/4  cup           Flat beer
   2                    Carrots -- sliced diagonally
   1                    Clove garlic -- crushed
   4                    Saffron threads (or more)
                        Salt -- white pepper
                        MSG (optional)
  12                    Medium unshelled shrimp
  12                    Clams -- well scrubbed
   4      cups          Clam juice
   2      cups          Dry white wine

*Note: Halibut fillets should be about 1/2-in. thick. Make fish stock by simmering
1 to 2 pounds heads and bones of white-fleshed fish only in 2 to 3 quarts of water
about 2 hours. Add water as needed. Strain stock into large kettle. Add clam juice,
beer, carrots, celery, garlic, leek and saffron. Bring to boil, reduce heat and simmer
until carrots are crisp-tender. Combine cornstarch with 1/2 cup wine and stir into
simmering sauce. Simmer 5 minutes, then season to taste with salt, white pepper,
hot pepper sauce and MSG. Add lobster tails, shrimp (that have been split down back
and sand vein removed), scallops, clams and halibut. Add remaining 1 1/2 cups wine.
Bring to boil and boil 8 to 10 minutes or until lobster is done and clams open. Serve in
large bowls with generous amounts of liquid.
Serve garlic toast or hot crisp sourdough bread slices with Bouillabaisse, if desired.

                         Bouillabaisse de Poulet

Recipe By     : Julia Child, Mastering the Art of French Cooking, p. 261
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Stew

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           onions -- sliced
     1/2  cup           white of leek -- sliced (or more onio
     1/4  cup           olive oil
   1 1/2  cups          tomato pulp from 4-5 tomatoes -- peel/seed/juice OR
                        combination of fresh tomatoes and canned -- plum tomatoes,
                        drained and sieved
   2      cloves        garlic
   2 1/2  pounds        cut up chicken
                        salt
   1 1/2  cups          dry white wine -- OR
   1      cup           dry white French vermouth
   1      cup           chicken stock or canned chicken broth
   1                    bay leaf
     1/2  teaspoon      thyme
     1/4  teaspoon      fennel seeds -- crushed
   2      pinches       saffron threads
   2      inch piece    dried orange peel -- OR
     1/2  teaspoon      bottled dried orange peel
          several pinc  black pepper
   1      pinch         cayenne pepper -- OR
   1      drop          Tabasco sauce
                        salt -- to taste


Cook the onions and leeks slowly with the oil in a heavy 3 quart, covered casserole,
about 10 minutes, stirring fairly frequently, until tender, but not browned.
While vegetables cook, prepare the tomatoes. When the vegetables are tender,
stir in  the tomatoes and garlic. Cover and cook for 5 minutes so that the tomatoes
will render their juices. Uncover, raise heat and let juice almost entirely evaporate.
Salt chicken lightly and arrange in casserole, spreading vegetables around and on top.
Cover and cook for 10 minutes over medium heat, turning once. Pour the wine or
vermouth over the chicken and enough stock or broth barely to cover the meat.
Add the herbs and seasonings nad bring to a simmer. Salt lightly if necessary.
Cover casserole and simmer slowly eith on top of the stove or in a preheated 325° oven
for 20-25 minutes, or until chicken is tender. Serving: Tip the casserole and skim off surface fat.
Remove bay leaf and orange peel and carefully correct seasonings. Serve as is, from the
casserole or arrange chicken and vegetables on a bed of steamed rice.
Decorate with parsley sprig and pass the cooking liquid separately
. May be kept warm for at least half an hour. Set cover askew and place in 120° oven.

                   - - - - - - - - - - - - - - - - - -

Suggested Wine: Pinot Blanc, Riesling, Beaujolais or Mountain Red
Serving Ideas : Serve with steamed rice or boiled potatoes and French bread

    *  Exported from  MasterCook  *

                         California Bouillabasse

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups/Stews                      Fish/Sea

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Oil
   2                    Garlic cloves -- minced
   1      large         Onion -- sliced
   2      small         Leeks -- thinly sliced
   1                    Bay leaf
   2      cups          Peeled and chopped tomatoes
   2      cups          Fish stock -- =OR=- half water and
                        half bottled clam juice
   1      cup           Dry white wine
     1/4  cup           Chopped fresh fennel -- -=OR=-
     1/2  teaspoon      -Crushed fennel seeds
     1/8  teaspoon      Crushed saffron threads
   1      teaspoon      Salt
     1/4  teaspoon      Black pepper
   2      tablespoons   Minced parsley
   2                    Lobster tails -- split through shells
   1      pound         Red snapper -- cut in chunks
   1      pound         Halibut or sea bass chunks
  12      medium        Shrimp
   6                    Dungeness crab legs
   6                    Clams
   6                    Oysters
   6                    Mussels
                        Crusty bread (optional)

Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook
until onion is tender but not browned. Add tomatoes, stock, wine,
fennel, saffron, salt, pepper and parsley. Bring to boil. Reduce heat
and simmer about 5 minutes. Add lobster, snapper and halibut and cook 10 minutes.
Rinse shrimp and crab and scrub clams, oysters and mussels.
Add shellfish to pot and cook 5 minutes or until shells open.
Ladle into large soup plates and serve with crusty bread, if desired.

                           Creole Bouillabaise

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        red snapper
   6      slices        red fish
   4      large         tomatoes
   1                    bell pepper
   2                    onions
   1      large         bay leaf
   1      sprig         thyme
   4                    allspice berries
   1                    herb bouquet
     1/2                lemon
   2      tablespoons   olive oil
   1      tablespoon    minced garlic
   1      tablespoon    black pepper
   1      tablespoon    cayenne
   1      glass         white wine
                        salt to taste

Cut heads off fish, rinse, and boil fish heads in one quart of water with
a bouquet of herbs and a generous slice of onion. Reduce this by half
so as to make a fish stock. Strain and set aside. Now cut the fishes into
slices, rubbing well with thyme, parsley, garlic, bay leaf, and allspice
mixture which has been ground. Make sure that every part of each
slice is well saturated. Heat olive oil in a large saucepan--there must
be enough room for each slice of fish to lay flat without touching.
Mince the remaining onion and fry in hot oil, then lay each slice of
fish side by side. Cover, reduce heat, and smother for fifteen minutes.
Then turn each slice of fish over carefully to fry on the other side.
When fish have cooked, remove them carefully so as not to break slices
and set them aside, keeping warm. Add tomatoes and green pepper to saucepan,
let them fry well. Now add thin slices of lemon, hot fish stock, white wine, salt,
black pepper, and cayenne; let boil well until volume is reduced by half. Return
fish slices, let boil gently for five minutes, and remove from heat. Serve.

                        Fisherman's Bouillabaisse

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups/Stews                      Fish/Sea

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Olive Oil
   2      each          Med. Cloves Garlic Fine Chop
   1      cup           Water
     1/2  cup           Dry White Wine
   1      each          Env. Soup Mix *
   1      tablespoon    Finely Chopped Parsley
   1      teaspoon      Thyme Leaves
  14 1/2  ounces        (1 can) Tomatoes **
   1 1/2  pounds        Lobster Tails ***
   1      pound         Fish ****
   6      each          Clams -- Well Scrubbed
   6      each          Mussels -- Well Scrubbed

*       Soup mixes to be used.  Choose one.  Onion or Onion-Mushroom
. ** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used.  Choose one.  Red Snapper, cod, hallibut,

In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden.
Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly.
Stir in tomatoes.  Bring to a boil, then simmer covered 15 minutes. 
Add lobster and fish and simmer 10 minutes.
Add clams and mussels and simmer an additional 5 minutes or until shells open.
  (DISCARD ANY UNOPENED SHELLS).  Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.

                          Florida Bouillabaisse

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Fish                             Seafood
                Soups                            Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Fish fillets -- cut into

   1      pound         Shelled shrimp
   2                    Softshell turtles -- cleaned
                        parboiled until tender. -- Cut into
                        Small pieces
   6                    Blue crabs -- boil and remove
          or            one 7-1/2 oz. can -- crabmeat
  12                    Clams or one 7-1/2 oz. can -- chopped clams
   1      medium        Onion -- sliced and 1/2 cup
                        green onions
     1/2  cup           Chopped celery
     1/2  cup           Green pepper
     1/2  cup           Sliced mushrooms
     1/4  cup           Chopped parsley
   2                    One lb. cans tomatoes
   2                    Cloves minced garlic
     1/2  teaspoon      Thyme
     1/2  teaspoon      Saffron
   2                    Bay leaves
     1/2  cup           Oil
   1      cup           White wine
                        Hot sauce to taste
   2      cups          Fish stock

This is a Florida chowder... it goes real good with "french" bread.

Saute vegetables in oil until soft, about 10 minutes.
Add wine, stock, tomatoes and bring to a boil. 
Add fish and remaining ingredients. Cook over medium heat for 15 minutes.
Turn on low and simmer for 20 minutes.

                         Louisiana Bouillabaisse

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Seafood
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Olive oil
   1      large         Onion -- slice
   2                    Leeks -- chop
   2                    Ribs celery -- chop
   1      quart         Clear fish stock
   1      teaspoon      Saffron
   3                    Bay leaves
   1                    Sprig fresh thyme
   1      teaspoon      Cayenne pepper
   1      teaspoon      Black pepper
   2      teaspoons     Salt
   2 1/2  cups          Tomatoes; peel -- chop
   8                    Littleneck clams
   1      pound         Live crawfish
     1/2  pound         Crawfish tails
  16                    Fresh mussels
     1/2  pound         Lg shrimp; peel -- devein
   3      large         Live blue crabs
     1/2  pound         Sea scallops
     1/2  teaspoon      Garlic -- mince
   1      tablespoon    Parsley -- chop
   1      tablespoon    Pernod
   1                    Fennel bulb -- slice thin

Heat oil, saute leeks, celery, onions, fennel and garlic until translucent.
Add stock, tomatoes and seasoning and bring to a boil. Add live crabs and whole crawfish.
Cook for 5 minutes; add clams, mussels, shrimp, scallops and crawfish tails.
Add parsley. Serve over buttered linguine.
Source: Chef Richard Hughes, The Pelican Club.

                          Seafood Bouillabaisse

Recipe By     :
Serving Size  : 8    Preparation Time :1:15
Categories    : Seafood                          Vietnamese
                Fish                             Stew
                Corn*                            Homestyle

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   2      tablespoons   olive oil
     1/4  cup           flour
   1      cup           onion -- chopped
     1/2  cup           celery -- chopped
   1      clove         garlic -- minced
   4      cups          fish stock or clam juice
  12      ounces        tomatoes -- canned
     1/2  cup           white wine
   1      tablespoon    lemon juice
   2      tablespoons   parsley
   1      whole         bay leaf
     1/2  teaspoon      salt
     1/2  teaspoon      cayenne pepper
     1/2  teaspoon      saffron
   2      pounds        fish fillets -- cut in 1-1/2" chunk
   1      pint          oysters -- reserve liquid
     1/2  pound         shrimp -- peeled and deveined
   1      cup           crab meat


Melt butter with olive oil in a large pot. Saute onion, celery, and garlic
until vegetables are tender. Sprinkle with flour. Stir and cook until light
brown. Stir fish stock or clam juice with reserved oyster liquid slowly. Add
stock, tomatoes, wine, lemon juice, herbs, and seasonings. Simmer on low heat
for 1 hour. Add fish and cook for 10 minutes. Add shrimp, oysters, and crab
meat; cook 5 more minutes.

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Serving Ideas : Serve over rice.

                     Shrimp and Lobster Bouillabaisse

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Soups
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Low-sodium stewed tomatoes
   1      cup           Reduced-sodium chicken broth
   1                    8-oz. bottle clam juice
   3      medium        Leeks -- sliced (one cup)
     1/2  cup           Water
   1      teaspoon      Cajun seasoning
   1      teaspoon      Finely shredded orange peel
   1                    8-oz. fresh or frozen
                        Lobster tail or 6 oz. cooked
                        Lobster, cut into chunks -- or
                        One 8 oz. pkg. frozen
                        Lobster-shaped fish pieces
                        (surimi) thawed
   8      ounces        Fresh or frozen peeled and
                        Deveined shrimp
   4      slices        French bread -- toasted (opt.)
                        Snipped fresh parsley (opt.)

In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice, leeks, water,
Cajun seasoning, and orange peel.  Bring to boiling; reduce heat cover and simmer
for 10 minutes.

Meanwhhile, if using lobster tail, thaw lobster, if frozen.  Use kitchen shears to cut
lengthwise through the lobster shell.  Turn tail over and cut through underside
shell and meat.  Cut each halved tail crosswise through shell and meat 3 or 4
times to make 6 or 8 pieces total.

Add lobster pieces and shrimp to broth mixture.  (DO NOT ADD cooked lobster
or surimi at this point.)  Bring almost to boiling, then reduce heat.
Simmer gently for 2 to 3 minutes or till shrimp just turn pink.

Add cooked lobster or surimi, if using; simmer about 1 minute if using; simmer
about 1 minute more or till heated through.

To serve, place a bread slice into each soup bowl, if desired.
Spoon shrimp mixture atop.  sprinkle with Parsley.  Makes 4 main-dish servings.

                        Sitka Sound Bouillabaisse

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Cooking oil -- (half olive oil)
   1      cup           Chopped onions
   1      cup           Chopped green peppers
   4                    Garlic cloves -- minced
     1/2  cup           Chopped parsley -- OR...
   2      tablespoons   -dried parsley
   2      cans          Tomato sauce (8 oz. cans)
   4                    Garlic cloves -- minced
   2                    Bay leaves
   1      tablespoon    Salt
     1/4  teaspoon      Thyme
     1/4  teaspoon      Marjoram
     1/2  teaspoon      Tabasco
   1      quart         Water
   1 1/2  cups          Dry white wine
   1      pound         Halibut -- 1" pieces
   1      pound         Shrimp -- shelled (raw)
  36                    Clams -- in shells
                        Crab chunks or abalone -- OR- any available se

In a 4-quart pot saute onions, green pepper and garlic in oil until tender.
Add tomato sauce, spices and water. Simmer covered for 2 hours stirring occasionally.
Add wine, cook uncovered 10 minutes. Add fish and clams and cook until clam shells
pop open (approximately 10 minutes).
Add shrimp, and crab until well heated. Avoid stirring as it will break up the fish chunks.
Serve with garlic bread and a green salad. Serves 6.