Bouillabaisse: A Delicious Fisherman’s Stew Originating in France
If you want to add more pescatarian recipes to your recipe box, Bouillabaisse: A Delicious Fisherman’s
Fishermans Paella
Ingredients
- 8 1/3 cups water
- ½ pound small clams, purged of sand (see Notes)
- Salt
- ½ pound mussels, scrubbed and debearded
- 1 pound monkfish steaks, or 10 ounces grouper fillets, or another firm-fleshed white fish steak or fillet, deboned and broken into pieces
- Freshly ground pepper
- 6 tablespoons extra virgin olive oil
- Flour for dredging
- 1 green bell pepper, cored, seeded, and cut into 1-inch-square pieces
- 1 pound cuttlefish or squid, cleaned and cut into 2-by-½-inch pieces (see Notes)
- 18 large raw head-on shrimp with shells
- 1 garlic clove, finely chopped
- 4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes)
- ½ teaspoon sweet pimenton
- 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
- 3 cups short or medium grain rice
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
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