California Farm Half Hour Bouillabaise Soup Recipe by Hobby Horseman
Cooking Instructions 10 min glaze, 10 min brothboil, 10 min stew 1 Wash the fennel, chop the white root super fine. Glaze chopped root in medium hot cast iron dutch oven in tablespoon olive oil. 2 Dry the fennel greens in 250F degree oven, twenty minutes. Chop some fine, keep green and fresh to top this soup. Dry all remaining fennel greens, chop some for this soup, save rest for future cooking. 3 Add chopped onion, slice of lemon, garlic bulb, diced tomato, glaze with fennel till fragrant, about ten minutes. 4 Add water, wine, clam broth, saffron tea, herbs and spices, bring to boil, ten minutes. 5 Add shrimp, crab, cod, tuna, clams, oysters, dried fennel greens, bring to boil, ten more minutes. Remove garlic bulb. Taste to see if salt is needed. Decorate with fresh sprig green fennel. You will love this broth. Serve. 1 Wash the fennel, chop the white root super fine. Glaze chopped root in medium hot cast iron dutch oven in tablespoon olive oil. 1 Wash the fennel, chop the white root super fine. Glaze chopped root in medium hot cast iron dutch oven in tablespoon olive oil. 2 Dry the fennel greens in 250F degree oven, twenty minutes. Chop some fine, keep green and fresh to top this soup. Dry all remaining fennel greens, chop some for this soup, save rest for future cooking. 2 Dry the fennel greens in 250F degree oven, twenty minutes. Chop some fine, keep green and fresh to top this soup. Dry all remaining fennel greens, chop some for this soup, save rest for future cooking. 3 Add chopped onion, slice of lemon, garlic bulb, diced tomato, glaze with fennel till fragrant, about ten minutes. 3 Add chopped onion, slice of lemon, garlic bulb, diced tomato, glaze with fennel till fragrant, about ten minutes. 4 Add water, wine, clam broth, saffron tea, herbs and spices, bring to boil, ten minutes. 4 Add water, wine, clam broth, saffron tea, herbs and spices, bring to boil, ten minutes. 5 Add shrimp, crab, cod, tuna, clams, oysters, dried fennel greens, bring to boil, ten more minutes. Remove garlic bulb. Taste to see if salt is needed. Decorate with fresh sprig green fennel. You will love this broth. Serve. 5 Add shrimp, crab, cod, tuna, clams, oysters, dried fennel greens, bring to boil, ten more minutes. Remove garlic bulb. Taste to see if salt is needed. Decorate with fresh sprig green fennel. You will love this broth. Serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Instant Pot Beef Stew Craisin Apple Chicken Salad Easy Sweet Potato Pie Instant Pot Beef Stew Craisin Apple Chicken Salad Easy Sweet Potato Pie Buttery Green Peas Curry Stuffed karela Lauki muthiya Lauki balls Instant Pot Beef Stew Craisin Apple Chicken Salad Gingerbread Cake BBQ Fried Rice Hawaiian Slow Cooker Ham Torta ala Kane Buttery Green Peas Curry Stuffed karela Lauki muthiya Lauki balls Instant Pot Beef Stew Craisin Apple Chicken Salad Gingerbread Cake BBQ Fried Rice Hawaiian Slow Cooker Ham Torta ala Kane