Recipes collected by Fitts Seafood
1555 12th Street SE Salem, Or. 97302
503-364-6724
www.fitts.net
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Bouillabaisse
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Jakes Seafood Cookbook
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| 4 Servings | |
| 8 | cups fish stock, or bouillon cubes |
| 1 | small diced onion |
| 1 | small diced green bell pepper |
| 3 | small diced celery stalks |
| 2 | tablespoons minced garlic |
| 1 | tablespoon olive oil |
| 1 1/2 | teaspoons cumin |
| 4 | teaspoons olive oil |
| 1 1/2 | teaspoons fennel seeds |
| 1 1/2 | teaspoons sage |
| 1 | bay leaf |
| 1 1/2 | teaspoons coriander |
| 4 | teaspoons basil |
| 1/4 | teaspoons cayenne |
| 1/2 | cup white wine |
| 2 | cups crushed tomoatoes in puree |
| ***Seafood*** | |
| 1 | cooked Dungeness crab |
| 8 | large prawns |
| 16 | steamer clams |
| 16 | mussels |
| 1 | pound cod, halibut, or mild white fish |
| 8 | cooked crayfish |
| Sauté onion, pepper, celery and garlic in olive oil over medium heat until they begin to soften. Add herbs and spices to the pan and continue cooking for another 2 minuets. Add white wine and tomato and simmer for 5 minuets. Combine stock and vegetable mixture in a large saucepan or stock pot with at least 1 gallon capacity. Simmer for 1 hour. Meanwhile, prepare the seafood. Discard top shell and break crab into 4 pieces. Peel and devein the prawns. Scrub clams and mussels. Cut fish into 2" cubes. Rinse crayfish. Bring broth to a brisk simmer, but not a full boil. Put crab and crayfish in broth for 2 minuets. Add remaining items and simmer. If some ingredients are cooked before the rest, remove them. Remove to individual bowls or serve directly from the pot. Serve with crusty french or sour dough bread. | |
| NOTE: Call ahead and we will gladly cook and clean crabs, peel and devein prawns, and scrub the mussels. | |
| Amount Per Serving: | |
| Calories 444 | |
| Calories from Fat 71 | |
| Percent Total Calories From: | |
| Fat 16%; Protein 51%, Carbohydrates 29% | |
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