Liturgical Year : Recipes : Marseilles Fish Stew

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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

Food Categories

Feasts

None

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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