Whitefish Bouillabaisse
By Hookemharry


What you need.

Three pounds fish fillets – debone and skin

One stick butter (quarter pound)

One large onion – chopped

Three cloves minced garlic

Four celery stalks – chopped with leaves

Two cups dry white wine

One 28 oz. can chopped tomatoes with juice

One 8 oz. can tomato sauce

Two cups chicken broth

Four ounces small shell pasta

One teaspoon black pepper

Salt to taste

One bay leaf

 

What you do.

Melt butter in large Dutch oven or stock pot and add the onions, celery and garlic. Cook for five minutes and add all the ingredients, except for fish and pasta, stirring as you do so. bring to a boil, lower hat to a simmer and cook for twenty minutes. Now add the pasta and cook for five minutes and then add the fish and cook for ten additional minutes. Remember to remove the bay leaf before serving. Serve with hot Italian bread and enjoy.






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