Angel Hair Pasta in Bouillaba

Title:
Angel Hair Pasta in Bouillaba

Yield:
1 Servings

Categories:
Soups




Ingredients:





   1/2 lb Seafood: Lobster; Scallops,


          -Halibut; Mussels, etc.


   1/4 c  Olive Oil


   1/4 c  Dry White Wine


     2    Cloves Garlic; Pressed


   1/4 ts Saffron


   1/4 lb Angel Hair


     1 c  Fumet


     1    Carrot; Blanched & julienned


     1    Rib Celery; Blanched &


          -Julienned


          Sauce Rouille






 From:    Joel Ehrlich 


 


 Date:    Fri, 12 Jul 1996 08:47:35 -0800


 Cut the fish into serving size chunks.  Scrub all the shellfish but leave


 their shells intact.  Cut up the lobster and remove the shells.  Combine


 the olive oil, wine, saffron and garlic. Marinate the seafood in the olive


 oil mixture until needed. To prepare, pour the fumet over the fish and


 marinade mixture. Cook the angel hair pasta in salted boiling water until


 al dente. Simmer until the shells (on clams, oysters, scallops or mussels)


 open. Place the angel hair in the bottom of a soup bowl. Pour the broth and


 seafood over it. Garnish with the blanched julienned vegetables. Serve with


 small rounds of toast coated with Sauce Rouille.


 


 EAT-L Digest 12 July 96


 


 From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.