Bouillabaisse

1. 1

   In heavy kettle, heat oil and add minced garlic.

2. 2

   Mince parsley and add.

3. 3

   Stir until wilted.

4. 4

   Add clam juice, tomato juice, stewed tomatoes, basil and wine.

5. 5

   When boiling, add seafood.

6. 6

   Cook until seafood is done, about 15 to 20 minutes at reduced heat.

7. 7

   Clams should have opened and the shrimp and crab should be pink.

* Per serving · 4 servings · Values may vary.

No additional tips available.