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  1. #1
    Deal GURU
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    Default Bouillabaisse II

    here's another version of the recipe that I posted back in September...
    Bouillabaisse II
    2 lb boneless fish fillets, cut into 1" cubes
    1 lb shelled shrimp
    1 1/2 lb scallops (optional)
    2 cups shucked clams
    2 16-oz cans diced tomatoes
    1 cup white wine
    1 cup chopped onion
    1 cup chopped celery

    1/2 cup olive oil
    Put all ingredients in crockpot. Stir to blend and cover. Replace lid and cook on low about 3 hours. Serve in soup bowls. 6-8 servings.
    note: you can substitute canned shrimp and clams -- use two cans each, undrained. I check the discontinued items section at the store and stock up on the canned goodies. so when I have a taste for this and I don't see the ingredients in the mark-down bin (my favorite place! LOL!) I can used the canned ingredients. just need to check after an hour -- don't want the shrimp and clams mushy! if they are a bit 'too' soft, I switch the crockpot to warm
    oh! since it is a French (yes, I corrupted it from the traditional), you may want to have a loaf of nice, hot French bread to sop up the broth! YUM!

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  3. #2
    Deal GURU
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    Default Re: Bouillabaisse II

    Well gee, now I'll have to make this one too! then decide which one I want to keep for my permanent recipe!

  4. #3
    Deal GURU
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    Default Re: Bouillabaisse II

    this one is more of a 'true' dump recipe and therefore a bit easier. you can pretty much add whatever seafood you find on sale or as your budget allows. just don't forget the French bread! LOL!

 

 

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