Americana Bouillabaisse

Ingredients

• ¼ cup olive or salad oil
• 3 tbsp butter or margarine
• 1 clove garlic, crushed
• 2 cup sliced onion
• 1 cup green-pepper strips
• ½ cup sliced celery
• 2 leeks, chopped
• 1 tbsp salt
• ¼ tsp pepper
• 1½ tsp dried thyme leaves
• ⅛ tsp crumbled saffron
• 1 bay leaf
• 1 can 1 lb tomatoes, undrained
• 1 can 10 1/2 oz tomato puree
• 1 cup dry white wine
• 2 lb haddock fillets, cut into serving pieces
• 1 lb codfish fillets, cut into serving pieces
• 1 can 7 1/2 oz king-crab meat, drained
• 1 can 4 1/2 oz deveined shrimp, drained
• 2 tbsp chopped parsley
• Parmesan French Bread

Method

1. Slowly heat the oil and butter in a large saucepan. Add the garlic, onion, green pepper, celery and leeks; saute, stirring, about 5 minutes.
2. Add the salt, pepper, thyme, saffron, bay leaf, tomatoes, tomato puree, wine, haddock and cod; bring to boiling. Reduce heat; simmer, covered, 15 minutes.
3. Meanwhile, separate the crabmeat, removing any cartilage. Rinse the shrimp in cold water; drain.
4. Add the crabmeat and shrimp to the bouillabaisse; simmer, covered, 15 minutes longer. (If the mixture seems too thick, stir in a little boiling water.)
5. Serve sprinkled with parsley. Pass Parmesan French Bread. Makes 8 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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