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.
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