09 November 2011

Marseille Bouillabaisse!

This is my second time making this soup and each time its been delicious! After trying it in many restaurants, I thought, why not make it!

1. In a pan fry up 4 strips of bacon.

2. While bacon is frying chop up 1/2 cup celery, 1 med. onion, and 1 clove garlic (I added 2 cloves because we love garlic :)

3. The bacon should be done by now, so remove bacon and set aside for later. Throw into the same pan, your chopped veggies and garlic. Cook until onion is thoroughly cooked.

4. While the veggies and garlic are simmering, prepare the following ingredients: 4 bacon slices torn into peices, 4 tomatos chopped, 2 cups water, 1 bay leaf, 1 tsp oregano and sage, 1 tsp sugar, 1 can tomato paste, 4 tsp chicken bouillon (I only added 2t), and 1/3 cup white wine.

5. Transfer veggies and garlic to pot and add in all the ingredients in step 4. Allow them cook on medium heat until tomatos are cooked and squishy (this is how I tell anyways!)

6. Once the tomatos are squishy (about 20mins), add in assorted seafood. (I buy the seafood combinations at the supermarket, mainly containing different squid, octopus, and shellfish.) If you can avoid getting immitation crab, its best, because they flake and look bad once cooked.

7. Allow this to cook for 6-8 mins depending on type of seafood, until done.

8. Serve up!! I made a nice olive oil and balasmic vinegar salad to go before hand, and you can serve with garlic butter french bread!

**The recipe did also call for 2 cups mushrooms and 1 small green pepper, we dont eat those, but feel free to try out**

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