RecipesPost Office Box 141
Long Cove Road
Tenants Harbor, Maine USA 04860
Tel: 1-888-229-1436
email: gem@midcoast.com

Bouillabaisse (France)
INGREDIENTS:
STOCK:
1 T. olive oil
1/2 cup diced onion
4 julienned leeks (white part only)
5 cloves garlic, minced
1 28-oz. can whole tomatoes with liquid
Pinch of saffron/several threads
(or substitute turmeric)
2 crushed bay leaves
Juice of one orange
3 T. tomato paste
1/2 t. celery seed
1/3 cup chopped parsley
Salt & pepper to taste

SEAFOOD IN THE SHELL:
4 lbs. mussels
4 lbs. (about 40) littleneck clams
2 or 3 1-1/4 lb parboiled lobsters
(quarter tail, chop claws)
(Or substitute similar amount of crab
or shrimp in the shell)


INSTRUCTIONS:
Heat oil in stock pot, add onion, leeks, garlic, tomatoes. sauté until translucent. Add saffron/turmeric, bay leaves, orange juice, tomato paste, celery seed and parasley. sauté 10 minutes. Add seafood and water to cover (about 4 cups) and salt and pepper to taste. Simmer 15 minutes until mussels and clam shells open. Serve with garlic bread.

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