East Coast Bouillabaisse (Easy and Quick) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This is a quick soup, but it still has all the taste of a long, slow-cooked dish-great for busy nights. Ingredients:
1 cup sliced onion |
2 cups celery, cut diagonally into slices |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
4 cups chicken broth |
1 (28 ounce) can tomatoes with juice, cut up |
1 (6 1/2 ounce) can minced clams, with juice |
1/2 cup dry white wine |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried thyme, crushed |
1/4 teaspoon bottled hot pepper sauce |
1 bay leaf |
1 cup of cooked frozen shrimp, thawed |
1 (9 ounce) can tuna in water, drained and broke into chunks |
salt and pepper |
6 slices lemons |
6 slices of frech bread |
Directions:
1. In Dutch oven, sauté onion, celery, and garlic in oil for 3 minutes.
2. Stir in the broth, tomatoes with juice, clams with juice, wine, Worcestershire, thyme, hot pepper sauce, and bay leaf.
3. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in shrimp and tuna cook for 2 minutes to heat.
5. Remove bay leaf and season with salt and pepper.
6. Garnish with lemon slices and serve with bread.
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