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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An easier bouillabaisse to make, this one is quick and tasty! Just add a crusty loaf of bread and a salad. Ingredients:
1 tablespoon olive oil |
16 ounces clam juice |
1 cup chopped onion |
2 leeks, thinly sliced |
5 cloves garlic, minced |
12 ounces small potatoes, quartered |
1 (28 ounce) can italian plum tomatoes, chopped |
1 lb halibut, cut into 2 in cubes |
8 ounces bay scallops |
8 ounces large shrimp, peeled and cleaned |
2 teaspoons basil |
1 teaspoon thyme |
1 teaspoon tarragon |
1 teaspoon parsley |
1/2 teaspoon turmeric |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In dutch oven on med heat, bring oil and 1/4 cup clam juice to a boil.
2. Add onions, leeks, garlic and potatoes.
3. Cook and stir for 4 minutes.
4. Add remaining clam juice, and tomatoes (with juice); bring to a boil.
5. Cook and stir for 10 minutes.
6. Add halibut, scallops and shrimp; cook and stir for 5 minutes.
7. Stir in herbs and salt and pepper.
8. Cook 1 more minute.
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