Summer Bouillabaisse,
Saffron tomato Broth
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
1/4         cup extra virginolive oil
1            onions, finely chopped
2            tomatoes, seeded and chopped
1            cup
pomodoro sauce
2            cups shrimp stock
2            cloves garlic, minced
1            sprig fresh thyme, chopped
2          bay leaf
salt and pepper to taste
1            pinch saffron threads
1/2 lb    shrimp, peeled and deveined
1/2 lb    sea scallops
1/2 lb    mussels, cleaned
1/2 lb    littleneck clams, cleaned
4            fresh basil leaves, for garnish

1.   Heat the olive oil in a large saucepan, and add the onions, chopped tomatoes, and
garlic. Cook and stir over medium heat for a few minutes until all vegetables are soft.

2.   Stir in the thyme and  bay leaves, add pomodoro sauce and shrimp stock, simmer
for 5 minutes.

3.  Add scallops, shrimp, mussels and littleneck clams. Cover and cook for another 3-4
minutes until clams and mussels are opened.

4.   Taste the bouillabaisse and adjust the seasoning with salt and pepper, stir in saffron,
To serve; pour soup into a warmed bowl. Garnish with fresh basil.  
Serve immediately.
Yield:     6
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