Another Bouillabaisse Recipe

• 6 sm South African lobster tails, frzn
• 3 lb frzn fish fillets (flounder, sole, haddock, perch or possibly a combination of two or possibly more)
• 1/2 c. extra virgin olive oil
• 1 can whole clams or possibly mussels
• 1/2 c. frzn or possibly canned shrimp or possibly crabmeat
• 1 can tomatoes
• 2 c. water
• 1/2 tsp saffron
• 1 Tbsp. lemon juice
• 1 x bay leaf
• 3 med onions, sliced
• 1 x carrot, minced
• 1/2 c. canned pimento, cut in small pcs
• 1 clv garlic, bruised
• 1 Tbsp. chopped parsley">parsley or possibly dry parsley">parsley flakes
• 1 c. white wine Salt and pepper Toast made of French bread

1. Cook carrot, onions and garlic in extra virgin olive oil till golden.
2. Add in fish cut into 3-inch squares, tomatoes, bay leaf and water.
3. Simmer 20 min.
4. Add in shellfish and lobster tails with shells.
5. Add in pimento and saffron to taste.
6. Season with salt, pepper and lemon juice and add in white wine.
7. Heat through.
8. Put toast in soup plate, add in bouillabaisse and sprinkle with parsley.
9. Fish may be served from separate dish or possibly all together.
10. THE TRICK: The saffron.

south african, fish, extra virgin olive oil, whole clams, shrimp, tomatoes, water, saffron, lemon juice, bay leaf, onions, carrot, pimento, garlic, parsleyparsley, white wine salt

Taken from cookeatshare.com/recipes/another-bouillabaisse-65702 (may not work)