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Zuzu Middle Eastern Bouillabaisse
3 T. olive oil
1 T. garlic, chopped
1/2 onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 medium tomato, coarsely chopped
1/8 C. basil, chopped
1/8 C. cilantro, chopped
6 oz. white wine
6 oz. tomato sauce
4 oz. salmon
4 oz. sea bass
8 scallops
8 mussels, cleaned and debearded
1/4 lb. calamari rings
Pinch of baharat (available at Middle Eastern markets)
Salt and white pepper
Harissa (optional, available at Middle Eastern markets)
2 slices French (or similar) bread, toasted (optional)
In a large saute pan, heat the olive oil over medium heat. Add the garlic, onion
and green pepper.
Cook until the onion softens and begins to brown, 5 minutes. Add the chopped
tomato, basil, cilantro, white wine and tomato sauce; stir to combine. Bring to
a simmer.
Add the salmon and sea bass. Poach for 3-4 minutes; add the scallops, mussels
and calamari. Cook for another 4-5 minutes or until the mussels are open and the
fish is uniformly tender. Season with the baharat, salt and white pepper to
taste.
Divide between two bowls. Garnish each bowl with a slice of French bread
slathered with harissa. Serve immediately.
Makes 2 servings.
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