Bouillabaisse

Portion for 8 Persons.


Ingredients:

• 8 whole raw crawfish
• 4 medium onions, chopped
• 3 stalks celery, chopped
• 3 carrots, finely sliced
• 1 teaspoon Italian seasoning
• 1 teaspoon fish seasoning
• 1 teaspoon garlic salt
• pepper to taste
• 2 cans of stewed tomatoes
• 4 bottles dry white wine
• 1 cup olive oil
• 3 cloves garlic
• 3 teaspoons chopped parsley
• 2 threads saffron
• 2 tablespoons Pernod
• 8 mussels, cooked or canned
• 12 cooked shelled shrimp
• 8 extra cooked crawfish tails (optional)
• 250g red snapper filleted and cooked
• 16 slices toasted french bread

Procedure:

1. Boil crawfish with their heads on with onions, celery, carrots, italian seasoning and fish seasoning, garlic salt and black pepper to taste in enough water to cover crawfish to a depth of 1 inch.  Cook for 40 minutes.
2. Remove the crawfish, break the heads off and cut the tails in two. Put aside.
3. To the liquid which is left, add tomatoes, wine, olive oil, 2 cloves garlic, parsley and saffron.  Boil very hard for 15 minutes (to break up the olive oil) and then over medium heat to reduce the liquid by one-third.  Add pernod and remove from heat.
4. To serve, cooke mussels, shrimp, crawfish tails and red snapper in the sauce just until hot through. (If raw seafood is used , cook until mussel shells open.)
5. Put 2 of the crawfish heads in the center  of each serving dish.  Place a slice of toasted french bread rubbed with pressed clove of garlic on either side of heads and spoon bouillabaisse over them.  Make sure each person has some of each variety of fish.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg  1972 (Recipe by Chef Pete Gardner)