Bouillabaisse Seafood Stew
I don’t prepare bouillabaisse often, but this is my favorite recipe from Maryland Seafood Cookbook III. Additionally, you can purchase the three Maryland Seafood Cookbooks on Amazon.
My favorite cookbooks are the Maryland Seafood Cookbooks. There are three versions: Maryland Seafood Cookbook I, II, and III>
Preparation: 2 hours
- 2 large garlic cloves, crushed
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/2 green pepper, chopped
- 1/4 cup olive oil
- 2 bay leaves
- 1/2 tablespoon oregano
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- 24 ounces canned tomatoes, chopped
- 4 ounces clam juice
- 2 cups water
- 1/2 cup sherry
- 1/2 pound shrimp, cleaned, medium
- 1 pint Maryland standard oysters shucked
- 1/2 pound white fish fillets, cut into chunks
- 1/2 pound Maryland regular crabmeat, cartilage removed
- 6 Littleneck clams, scrubbed
- 6 mussels, scrubbed
- 1/2 pound of squid cleaned, cut them into 1-inch squares
In a large 4 quart pot, saute garlic, celery, onion and green pepper in oil until tender.
Add spices and tomatoes and simmer for one hour.
Add clam juice, water, and sherry and simmer for 10 minutes.
Add shrimp, oysters, and fish and simmer about 3 minutes.
Add crabmeat, mussels, and squid. Simmer until clams and mussels open.
I doubled the recipe and tripled the seafood (My family can’t have too many clams or mussels). I also added extra clam juice. In the future, I would add the clams when I add the shrimp because they took about 10 minutes to open. I would add the cooked crabmeat at the last minute.
The family loved it. Enjoy!
Calories: 300 per serving