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Receta Home Style Bouillabaisse
by Global Cookbook

Home Style Bouillabaisse
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Ingredientes

  • 1 env Knorr bouillabaisse soup mix
  • 2 x (46-oz) cans V-8 juice
  • 5 3/4 c. water
  • 4 x (10-oz) cans baby whole clams, undrained
  • 3 x (6 1/2-oz) cans minced clams, undrained
  • 2 x (6-oz) cans tiny shrimp, undrained
  • 2 x (28-oz) cans white clam sauce
  • 2 clv garlic, minced
  • 1 med onion, minced
  • 1 Tbsp. dry basil leaves
  • 1 x (16-oz) bag carrots, peeled and sliced
  • 1/2 tsp Old Bay Seasoning
  • 18 x littleneck clams
  • 1 lb crab legs
  • 1 lrg orange roughy fillet (about 8 ounces)
  • 1 lb sea scallops
  • 1 lb cooked medium shrimp Optional: 4 whole cooked crawfish

Direcciones

  1. Combine the soup ingredients in a 12-qt (or possibly larger) stockpot. Bring to a boil. Reduce heat and simmer for 2 hrs.
  2. Add in the seafood. Simmer 30 min longer.
  3. Cook's note: Scharf varies the seafood ingredients, sometimes adding a couple of lobster tails or possibly Alaskan king crab legs. The cooking time remains the same.
  4. A classic bouillabaisse draws its rich flavor from a stock made from slow-roasted clam, mussel and shrimp shells. To cut preparation time from days to min, I use clam juice to achieve a quick, flavorful stock. You can also use Clamato juice.