Ingredients
1/4 c. unsalted butter
1 medium yellow onion
1 red bell pepper
6 clove garlic
1 can tomato juice
1 large tomato
3 tbsp. all-purpose flour
1 tbsp. light brown sugar
1 tbsp. Sriracha hot sauce
2 tsp. grated orange zest
1 tsp. curry powder
3/4 tsp. dried thyme
1/4 tsp. saffron threads
2 tsp. salt
1 tsp. Freshly ground black pepper
1/4 c. dry white wine
3 tbsp. fresh lemon juice
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh parsley
2 bay leaves
3 lb. seafood
1 loaf French bread
Preparation
Step 1Preheat the oven to 400 degrees F.Step 2Add the seafood to the pan, stirring gently so as not to break up the fish. Place the pot in the oven and bake for about 20 minutes or until the fish pieces are cooked through and flaky.Step 3Cut both peppers in half, remove seeds, cut into strips about 1/4-inch wide. Peel onion, cut out root end, cut in half and then into strips about 1/4" wide. Wash potato, cut into slices about 1/4-inch wide then cut the slices into strips about 1/4-inch wide. Peel carrot, cut into three sections. Slice each section about 1/4-inch wide then cut the slices into strips about 1/4-inch wide. Peel the garlic clove and slice as thin as possible.Step 4To serve, place two pieces of toasted bread in the bottom of eight large soup bowls. Ladle the bouillabaisse over the bread and garnish with the remaining 2 tablespoons parsley. Serve immediately. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
