Recipe from Alaska – Bouillabaisse-Alaska

Bouillabaisse -Alaska
Ingredients
1/4 cup chopped onion
4 leeks cut in small wedges
4 tomatoes (squeeze out seeds then dice)
5 garlic cloves, minced
1 teaspoon fennel
1 teaspoon saffron
2 crushed bay leaves
1 teaspoon grated orange rind
2 Tablespoons tomato paste
1/8 teaspoon celery seed
3 teaspoons white pepper
2 teaspoons salt
1/2 cup olive oil
4 pounds fresh fish cut in bite-size pieces (whatever you have, red snapper, halibut, scallops, salmon, sea perch, etc.) Include, in shell, well scrubbed clams, mussels, whole shrimp, lobster, etc.
4 cups hot water
This wonderful Alaskan dish can be served any time of the year and is especially delightful when made with you very own catch.
Heat olive oil in large pot. Add vegetables and spices to hot oil. Cook, stirring, until vegetables are transparent. Add fish and cover with 4 cups hot water. Heat on high and force boil for 15 to 20 minutes.
To serve, arrange 3/4 slices of French bread (which have been dried in oven and brushed in butter) in bowls before serving.
Serves: 8
* You found this recipe on 1st Traveler’s Choice Internet Cookbook. (www.virtualcities.com)
This Alaska Bouillabaisse is from Henry's Great Alaskan Restaurant in Anchorage, Alaska

This Alaska Bouillabaisse is from Henry's Great Alaskan Restaurant in Anchorage, Alaska

Ingredients

1/4 cup chopped onion

4 leeks cut in small wedges

4 tomatoes (squeeze out seeds then dice)

5 garlic cloves, minced

1 teaspoon fennel

1 teaspoon saffron

2 crushed bay leaves

1 teaspoon grated orange rind

2 Tablespoons tomato paste

1/8 teaspoon celery seed

3 teaspoons white pepper

2 teaspoons salt

1/2 cup olive oil

4 pounds fresh fish cut in bite-size pieces (whatever you have, red snapper, halibut, scallops, salmon, sea perch, etc.) Include, in shell, well scrubbed clams, mussels, whole shrimp, lobster, etc.

4 cups hot water

This wonderful Alaskan dish can be served any time of the year and is especially delightful when made with you very own catch.

Heat olive oil in large pot. Add vegetables and spices to hot oil. Cook, stirring, until vegetables are transparent. Add fish and cover with 4 cups hot water. Heat on high and force boil for 15 to 20 minutes.

To serve, arrange 3/4 slices of French bread (which have been dried in oven and brushed in butter) in bowls before serving.

Serves: 8

* Recipe is from 1st Traveler’s Choice Internet Cookbook. (www.virtualcities.com) and the picture is from Trailside Gourmet