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Source: America's Favorite Food Associations

Bouillabaise Under Wrap
A perfect appetizer for any party.
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Serves: 24
Prep Time: 15 minutes
Cook Time: 10 to 14 minutes
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4 1/2 pounds whitefish fillets, cubed
96 medium shrimp
72 scallops
72 mussels, debearded
72 clams, scrubbed
3 1/2 pounds tomatoes, seeded and chopped
12 slender green onions, sliced
4 1/2 cups olives, whole, pitted, and halved
2 tablespoons garlic, minced
3 cups dry white wine
2/3 cup olive oil
as needed dried thyme leaves
as needed saffron
as needed fennel seeds
as needed ground pepper
as needed salt




Place a sheet of foil 12" to 14" on counter top. On foil place 3 oz. fish cubes, 4 shrimp, 3 scallops, 3 mussels, 3 clams, 2 oz. chopped tomato, 1/2 sliced onion, 3/4 oz. olive halves, 1/4 tsp. minced garlic, about 2 Tbsp. dry white wine, about 1 tsp. olive oil, and a generous pinch of thyme, saffron, fennel, ground pepper and salt.
Close foil packet; seal.
Bake in a hot oven 450° to 475°F for 10 to 14 minutes, until fish and shellfish are done.
Serve seafood and broth in wide, shallow bowls.





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