Catholic Recipe: Marseilles Fish Stew
Also Called: Bouillabaisse Marseillaise
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