Holiday memories alive and … fragrant!
Babbie Guscio, Bluffton Bouillabaisse is one of those holiday memories that is alive and fragrant. Recipe first appeared in The Bluffton Packet. 843-757-3855.
Bluffton Bouillabaisse Recipe
Ingredients:
- 3 tablespoons Wesson oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 4 celery ribs, chopped
- 28 oz. can Hunt’s Diced Tomatoes
- 2 teaspoons crushed fennel seeds
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 orange, zest and juice, discard the rest
- 2 cups dry vermouth
- 2 cups water
- 1 pound shrimp, cleaned
- 2 cups chicken broth
- 2 cups chicken broth
- 1 pound firm, deboned fish chunks
- 8 ounces scallops
Directions:
Saute first four ingredients in a large, heavy pot. Cook until tender. Add the remaining ingredients, except for the seafood. Simmer for a while. Just before serving, add the seafood and cook, stirring for about 10 minutes or until fish is cooked. You can add a pinch of saffron if you like. Remove bay leaves and sprinkle chopped parsley on top. Serve in big bowls with lots of bread and good wine. Serves 6-8. Enjoy!
