Bouillabaisse Recipe From Maryland Seafood Cookbook III

 

I don’t prepare bouillabaisse often, but this is my favorite recipe from Maryland Seafood Cookbook III. There are three Maryland Seafood Cookbooks that are available on Amazon.

Preparation: 2 hours

Yield: 6 servings.

Bouillabaisse

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 in 1-inch squares

In a large 4 quart pot, saute garlic, celery, onion and green pepper in oil until tender. Add spices and tomatoes. Simmer for 1 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. Serve immediately.

 

I doubled the recipe and tripled the seafood (you can’t have too many clams or mussels with my family). 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 crabmeat at the last minute because it was already cooked.

The family loved it. Enjoy!

Calories: 300 per serving

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