Submitted by Sherwoods69
Heat Olive Oil in sauce pan over medium heat
Add Black Pepper, celery, leeks and onions
Add Tomato Juice, Fish Stock, Wine, Diced Tomatoes, Tomato Juice, Tomato Paste, Chicken base, Parsley, Bay Leaves, Clam Juice, Clams, sugar and pernod.
Tighten with cornstarch
Add Salt & Pernod to taste.
To Order: Stea, 2 U-15 Shrimp, 2 crab knuckles, 2 oz red snapper, 3 mussels and 3 clams Add Stock (Hot) with white wine.
Plating guide: Pur Bouilliabaise into clam bowl and place on dinner plate to serve.
Created by Chef Tony Tillman
This is a very tasteful dish
This recipe has been added to the following public cookbooks:
Favorate Recipes,
My Favorite Recipes,
SOUL FOOD,
Favorites
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Sherwoods69
12/30/07 07:35 PM |
Food International IncHella good |
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