Bouillabaisse floridienne fish stew recipe
Bouillabaisse Floridienne – Fish Stew recipeThis article was published by: Matthew
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Recipe introIntroducing the Bouillabaisse Floridienne fish stew recipe, a delightful and flavorful dish that combines the essence of traditional French cuisine with the vibrant flavors of Florida. This mouthwatering recipe features a medley of fresh seafood, including succulent fish, shrimp, and mussels, simmered in a fragrant broth infused with aromatic herbs and spices. The result is a rich and hearty stew that showcases the best of both worlds - the sophistication of French cooking and the zest of Floridian ingredients.
Keywords: Bouillabaisse Floridienne, fish stew, seafood, French cuisine, Florida flavors.
Bouillabaisse floridienne fish stew recipe details
- 3 Tablespoons vegetable oil
- 1/2 cup chopped mushrooms
- 3 medium onions, thickly sliced
- 3 cloves garlic, halved
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small bay leaf
- 2 cans Chalet SuzanneÂ® Seafood Mushroom Soup
- 1 pound haddock, cut into 2-inch chunks
- 1 pound raw shrimp, shelled and deveined
- 2 cups 3/4-inch cubed potatoes (approximately 3-4 medium)
- 1/3 cup dry sauterne
- 1 teaspoon chopped parsley
- 1 medium tomato, cut into thin wedges
Saute onions, garlic, and mushrooms in oil in large kettle until tender. Add salt, pepper, saffron, bay leaf and soup. Heat to boil. Add haddock, shrimp, and potatoes, and simmer, covered, for 15 to 20 minutes. Add sauterne, parsley, and tomato. Heat thoroughly. Serve in deep bowls.
Makes: 6 to 8 servings
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