Bouillabaisse Recipe | Yummly
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  • 12 slices french bread
  • 1 clove garlic
  • 1 tablespoon vegetable oil
  • 2 pounds carrots (sliced)
  • 1 pound fennel
  • 1 onion (small, chopped)
  • 1/4 cup dry white wine (or water)
  • 1 lipton recipe secrets savory herb with garlic soup mix
  • 2 cups water
  • 12 clams
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound fish fillets (firm white, (such as cod or halibut), cut into 1-inch pieces)
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    1. 1. On broiler pan, arrange bread slices. Broil bread, turning once, 1-1/2 minutes or until golden brown. Rub one side of each bread slice with garlic; set aside. 2. In Dutch oven or 6-quart saucepot, heat oil over medium heat and cook carrots, fennel and onion, stirring occasionally, 5 minutes. Stir in wine. Bring to a boil over high heat and continue boiling 1 minute. Stir in Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix blended with water; return to a boil. Add clams; reduce heat to medium and cook covered 3 minutes or until clams begin to open. Add shrimp and fish; continue cooking covered 1 minute or until shrimp turn pink and fish flakes. (Discard any unopened clam shells.) Serve with garlic toast. Makes about 4 servings. FOOD NOTE: Bouillabaisse is a seafood stew that originated in Provence, France. It is traditionally served with crusty French bread. Copyright © 2006 Publications International, Ltd. Used by permission.
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