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Source: Houston Junior League Cookbook

Make your own homemade bouillabaisse. This is an easy recipe to follow and make.
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Serves: 10
Prep Time: 15 minutes
Cook Time: 20 minutes
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dry white wine
1 pound shrimp, medium, raw
1 quarter water
Salt and pepper
3 bay leaves
celery leaves
1 about 3 pounds red snapper
2 cups water
1/4 cup butter
2 cloves garlic, minced
2 large onions, finely chopped
3 tablespoons dried parsley flakes
1 cup rice, uncooked
6 whole cloves
1/2 teaspoon thyme
1/2 teaspoon marjoram
2 cans (1 pound each) tomatoes, (or 4 large tomatoes, peeled and chopped)
1 pound lump crabmeat, fresh
2 cans (4 ounces each) sliced mushrooms
2 pinches saffron
1 cup dry white wine

Cook shrimp in 1 quart of water which has been seasoned with salt, pepper, bay leaves and celery leaves. Save broth form shrimp. Shell and clean shrimp. Poach red snapper in 2 cups water seasoned with salt and pepper; reserve broth. In a large heavy pan melt butter. Saute slowly the garlic and onion until soft and slightly yellow Add rice, parsley, cloves thyme, marjoram, tomatoes and the reserved broth from shrimp and fish. Cover and cook slowly for about 20 minutes or until rice is done. Add fish, shrimp, crab, mushrooms, saffron and wine. Correct seasoning. Bring soup to boil and serve in soup plates.

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