>Recipes
Seafood Bouillabaisse
Makes 8 servings
Time to Prepare: 0:15
Time to Cook: 0:25
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Ingredients
1 1/2 lb Potato, flesh and skin, raw 1 1/2 cup Onions, raw 1/2 cup Alcoholic beverage, wine, table, white 1/4 cup Parsley, raw 1 1/2 tbls Tomato products, canned, paste, with salt added 1 tbls Oil, olive, salad or cooking 1/2 tsp Spices, thyme, ground 1/4 tsp Salt, table 1/4 tsp Spices, saffron 1/4 tsp Spices, pepper, black 1/8 tsp Spices, fennel seed 16 oz Soup, stock, fish, home-prepared 2 clove Garlic, raw 1 med Lemons, raw, without peel 14 1/2 oz Tomatoes, red, ripe, canned, whole, regular pack 2 leaf Spices, bay leaf 1 lb Crustaceans, shrimp, mixed species, raw 1 lb Finfish, cod, Atlantic, raw
Directions
1. Pierce potatoes with a fork. Arrange potatoes in a circle on a paper towel in microwave oven. Microwave on High for 10 minutes, rearranging potatoes after 5 minutes.
2. Wrap potatoes in a towel and let stand 5 minutes.
3. Peel and cube potatoes and set aside.
4. Combine onion and next 14 ingredients (onion through bay leaf) in a 3-quart casserole dish and stir well.
5. Cover with a casserole lid and microwave on High 10 minutes, stirring after 5 minutes.
6. Stir in potato, shrimp and fish.
7. Cover and microwave on high, 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
2. Wrap potatoes in a towel and let stand 5 minutes.
3. Peel and cube potatoes and set aside.
4. Combine onion and next 14 ingredients (onion through bay leaf) in a 3-quart casserole dish and stir well.
5. Cover with a casserole lid and microwave on High 10 minutes, stirring after 5 minutes.
6. Stir in potato, shrimp and fish.
7. Cover and microwave on high, 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
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