Easy Bouillabaise
Melissa Miller
1 cup of celery, cut in medium size pieces
1 large red onion,chopped
4 carrots, cut in small pieces
2 large cloves of garlic, minced
3 tablespoons olive oil
2 cans of chopped, diced tomatoes
2 small cans of tomato sauce
1 can tomato paste
1/2 tsp. salt
1 tsp pepper
1/2 tsp. paprika
1/2 tsp cumin
1 pound raw shrimp
1/2 tsp fresh lemon juice and zest.
 three cups vegetable stock

Saute vegetables in the olive oil until translucent, but not soft. Add garlic, saute with vegetables. Add in tomatoes sauce and paste, stir until paste is dissolved. Add vegetable stock and spices.Cook ingredients to a boil and remove from heat. If served immediately, add shrimp and cook until just pink.

I let the sauce sit for about an hour before adding the shrimp, so the flavors can mix together. Other seafood can also be added such as clams in the shell, scallops and mussels are all good choices. Just remember to add just before serving, so the fish isn't overcooked.

Serve with garlic toast, and a salad.  Tastes great the next day too. Enjoy.


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