Recipe by maziekate
"This is my mom's recipe, and it is a treat. Most everyone wants second helpings (and even thirds)! For this recipe, a little saffron goes a long way and one can never have too much fennel; the seafood is suggested but you can change this recipe according to your taste!"
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dried thyme leaves
1 (14.5 ounce) can
2 (8 ounce) bottles
2 3/4 cups
dry white wine
fennel seeds, crushed
salt and ground black pepper to taste
chopped fresh parsley
red snapper fillets, cut into 2 inch pieces
small mussels, scrubbed and debearded
cooked lobster meat, cut into bite-size pieces
I have made this recipe several times for my family and they love it. You can change out the seafood for whatever may be on sale and to just change it up a bit. I also used less leaks in my recipe and liked it better. This is a really easy recipe to tweak to your taste. The flavor is amazing!
For me, this needs to sit overnight.. I also add lobster just before serving to hold flavor and preserve texture..
I made this for Christmas Eve last year and I am making it again. We love this so much with a fresh loaf of baguette!
* Percent Daily Values are based on a 2,000 calorie diet.
Ann's Christmas Eve Bouillabaisse
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 371
** Calories from Fat: 123
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