Table-Top Bouillabaisse

2 tablespoons olive oil
1 tablespoon butter
2 onions, chopped
2 cloves garlic, chopped
4 cups boiling water
1 pound filet of sole, cut up
1 pound scallops
1 pound lobster, cooked
4 cloves and 2 bay leaves tied in cheese cloth
1/2 cup sherry
1 cup diced mild cheddar cheese
1 pound prepared shrimp
One 4-ounce can mushrooms
Salt and pepper
1 tablespoon curry
1/8 teaspoon Accent

Heat oil and butter in large cooker. Saute onions and garlic for 5 minutes, stirring constantly. Add boiling water, sole and scallops together with bay leaf bag. Cover and simmer 10 minutes. Add curry, salt and pepper. Blend sherry with cheese, add to mixture and cook 10 minutes. Add shrimp, mushrooms, cover, and cook on simmer 5 minutes. Finally, add rest of sherry and lobster meat. Cover and warm over low heat, about 5 minutes.

Serves 4.

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Cajun Country -- New Iberia, Louisiana