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Catholic Recipe: Marseilles Fish Stew

    INGREDIENTS

  • 1 medium onion, peeled and sliced
  • 4 tomatoes, peeled and coarsely chopped
  • 4 tablespoons vegetable oil, divided
  • 1/4 pound shrimps, shelled
  • 2 teaspoons tomato paste
  • 4 garlic cloves, crushed
  • 3 tablespoons flour
  • 1 1/4 cups stock
  • salt, pepper
  • pinch dry mustard
  • pinch paprika
  • 1/4 cup red wine
  • 1/2 pound halibut
  • 1/2 pound salmon
  • 1 pound mackerel
  • 1/4 pound scallops
  • 1 small lobster
  • 2 bay leaves
  • Details

  • Serves: 4
  • Prep Time: 45 minutes
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Also Called: Bouillabaisse Marseillaise

DIRECTIONS

Sauté onions, tomatoes 2 minutes in 2 tablespoons oil in saucepan. Remove from pan. Reserve.

Sauté shrimp 5 minutes in 2 tablespoons oil in saucepan. Remove from pan. Reserve.

Combine tomato paste, garlic, flour in saucepan; stir until smooth. Add stock, seasonings; stir until boiling; remove to large casserole. Add wine, onions, tomatoes, shrimp and other fish; cut in squares. Add bay leaves. Cover casserole; cook 20 minutes on medium heat. Serve immediately.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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