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| | | Hardwater Perch Bouillabaisse | Favorite of Denise Hasbrock - Lorain, Ohio
| | Course: | Main Entrée | | Servings: | 6 | |
Ingredients & Instructions:
¼ cup olive oil
1 cup chopped onions
1 cup chopped red pepper
1 cup chopped green pepper
4 cloves garlic minced
1 can roma tomatoes undrained and cut up
¼ cup port wine
1 bay leaf
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon saffron threads
1/8 teaspoon pepper
1 ½ cup water
1 ½ cups dry white wine
1 tablespoon lemon juice
2 pounds perch with skin removed
In stockpot, heat oil over medium-high heat. Add onions, peppers and garlic. Cook for 3-5 minutes, or until vegetables are tender-crisp, stirring occasionally. Stir in tomatoes, port wine, bay leaf, sugar, salt, saffron and pepper. Bring to a boil. Simmer uncovered for 30 minutes. Stir in water, white wine and juice. Cook for 10-15 minutes, or until flavors are blended and mixture is hot. Place perch fillets in large skillet. Add just enough water to cover fillets. Bring to a boil. Simmer for 3-4 minutes, or until fish is firm and opaque and just begins to flake. Add fillets to tomato mixture. Stir gently and cook over low heat until mixture is hot.
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