Bouillabaisse is a seafood soup or stew made with various types of cooked fish and shellfish and vegetables, flavored with herbs and spices.
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup chopped onion
3 cloves garlic, minced
2 medium leeks, thinly sliced
1 (15-ounce) can chopped tomatoes, drained
4 cups water
1 tablespoon crushed dried parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon saffron
1/4 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
1 3/4 pounds seafood (flounder or scallops), uncooked, cut into 1-inch pieces
- Heat oil in a large saucepan over medium heat. Add carrots, onion, garlic, and leeks. Cook, stirring frequently, 10 minutes. Add small amounts of water if necessary (about a tablespoon at a time) to keep vegetables from sticking.
- Stir in tomatoes, water, parsley, bay leaf, salt, saffron, thyme and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 30 minutes. Add seafood. Continue to cook, uncovered, 15 minutes, or until seafood is thoroughly cooked.
- Remove and discard bay leaf before serving.
- Divide seafood evenly into 6 bowls. Spoon soup over seafood.
Makes 6 servings.