KATE’S GRANVILLE ISLAND BOUILLABAISSE
The nice thing about this bouillabaisse is that you can make it with canned and/or frozen fish when fresh isn’t available and it’s just as good. Serve with a baquette or garlic bread, a green salad, and great wine (both red and white work with this).
Ingredients: 1 1/2 c. cooking oil (1/2 olive oil)
1 c. chopped onion 1 c. chopped green peppers
4 minced garlic cloves 16 oz. of tomato sauce (2 cans)
1/2 c. chopped parsley (can substitute 2 tbsp. dried)
2 bay leaves 1 tbsp. salt
1/4 tsp. thyme 1/4 tsp. marjoram
1/2 tsp. Tabasco (I’m pretty liberal with the Tabasco)
1 qt. water 1 1/2 c. dry white wine
You have many options for the fish portion of this dish. You can use whatever’s available. I probably wouldn’t use salmon but if you can’t find halibut use any other dense white fish. I don’t like shells so I use canned or already cooked pre-shelled clams.
1 lb. halibut (cut into big bite size pieces)
1 lb. shrimp (I buy the hand-peeled ones – already cooked)
36 clams (in shells) – I prefer to use canned clams or clam meat
Crab chunks (I buy these fresh, already cooked)
In a 4-quart pot sauté onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water.
Simmer covered for 2 hours, stirring occasionally.
Add wine, cook uncovered for 10 minutes.
Add fish and clams (if you have them in the shell) and cook until clam shells open (about 10 minutes).
Add shrimp, crab and clams (if canned or already cooked) and cook until well heated. Avoid stirring as it mushes up the fish.
It should serve 6 but it might be a few more (or less, depending on their appetites).