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Bouillabaisse - Budget bouillabaisse
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carol k

Serves/Makes:7 servings

  • 1 medium onion
  • 1 small stalk celery, chopped
  • 1 tbsp (15 ml). vegetable oil
  • 1 can (28 oz) whole tomatoes
  • 1 tbsp (15 ml). snipped parsley
  • 1/2 tsp (2 ml) lemon juice
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml). dried thyme leaves
  • 1/8 tsp (1 ml). dried oregano leaves
  • 1/8 tsp (1 ml) fennel seed
  • 1 clove garlic, finely chopped
  • 1 small bay leaf
  • dash of cayenne red pepper
  • 2 cans condensed chicken broth
  • 1/2 cup (125 ml) water
  • 2 tbsp (30 ml). cornstarch
  • 1 lb (.5 kg). frozen cod, partially thawed and cut into 1-inch pieces
  • Cook and stir onion and celery in oil in 3 qt. saucepan over medium heat until onion is tender and celery is crisp-tender, about 4 minutes.
  • Stir in tomatoes with liquid, parsley, lemon juice, salt, thyme, oregano, fennel seed, garlic, bayleaf and red pepper.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 15 minutes.
  • Stir in broth.
  • Mix water and cornstarch; stir into broth mixture.
  • Cook, stirring constantly, until mixture thickens and boils.
  • Stir in cod.
  • Simmer uncovered until cod flakes easily with fork, about 10 minutes.
  • Sprinkle with salt and pepper if desired.

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