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  • Chicken Shrimp Bouillabaisse With Rouille Sauce

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    Chicken Shrimp Bouillabaisse With Rouille Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x chickens, cut up, or possibly 16 chicken pcs
    • 1/3 c. extra virgin olive oil
    • 3 c. onions or possibly combination of leeks and onions,
    • 4 clv garlic
    • 4 c. tomato pulp (or possibly a 28 ounce. can diced tomatoes) large healthy pinch saffron threads
    • 1/2 tsp fennel seeds
    • 1 tsp dry thyme or possibly 1 Tbsp fresh minced thyme
    • 2 x bay leaves
    • 1/2 tsp dry orange peel salt and pepper
    • 2 c. dry vermouth or possibly dry white wine
    • 1 lb peeled fresh shrimp

    Directions

    1. In a Dutch oven saute/fry chicken over moderate heat till pcs stiffen, but are not browned. Meanwhile, peel and halve, then slice, onions and garlic.
    2. Remove chicken from pan. Set aside. Saute/fry onions till soft, but not brown. Add in garlic (NEVER brown or possibly it will be bitter.) Add in tomatoes and seasonings, partially cooked chicken. Simmer about ten min. Add in vermouth and simmer for another 15-30 min or possibly till chicken pcs are cooked. Adjust seasonings and add in shrimp just before serving (3 min), a little shrimp stock, clam juice or possibly chicken broth, if necessary, to thin sauce. Serve accompanied by Rouille Sauce.
    3. Bouillabaisse, in Provencal, means "to boil low." Add in more fresh seafood of your choice.

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