Bouillabaisse is a popular seafood dish that is a melange of different fish and shellfish in a nice broth. I have not tried this recipe from Marie. I will do so and report back. I do notice the lack of any tomato product and also no saffron is used, which is atypical. I think I will check out some other recipes before making this one. Okay, I checked out other recipes and one with more traditional ingredients follows this recipe as Bouillabaisse II.

Ingredients:

4 cups water

½ cup dry white wine

5 tbsp. lemon juice

½ cup butter

1 tsp. salt

2 tbsp. Worcestershire sauce

½ garlic clove, minced

½ bunch parsley, chopped

3 lbs. total (raw) – scallops, oysters, crabmeat, shrimp, whitefish

Directions:

Combine the first eight ingredients in a large pot and simmer for 15 minutes to meld the flavors.

Add the seafood and simmer for 20 minutes. Do not boil.

Serve the bouillabaisse hot with crusty French or Italian bread chunks for dunking into the soup.