Rock Lobster Bouillabaisse
1/4 cup of olive oil
1 cup of chopped celery
1 onion, chopped
1 clove garlic, chopped
1/2 teaspoon of thyme
1 bay leaf
one 28 ounce can of tomatoes, undrained
one 8 ounce bottle of clam juice
1 cup of dry white wine
1/4 cup of chopped parsley
1 1/2 pounds of fish fillets (turbot, flounder, cod, or halibut), cut in 2 inch pieces
1 pound of frozen South African rock lobster tails
salt and pepper
Heat olive oil in a saucepot and sauté celery, onion and garlic until tender but not brown. Add thyme, bay leaf, tomatoes, clam juice, wine, and parsley. Cover and simmer 15 minutes.
Add fish to saucepot. Cut each frozen rock lobster tail into 3 pieces, crosswise through hard shell, and add to stew. Simmer for 10 minutes.
Season to taste with salt and pepper. Remove bay leaf. Ladle into large bowls and serve with slices of French bread. 6 servings |
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