Bouillabaisse in a Foil Pouch
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Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 2
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Ingredients
4 Cooking Onions
1 large Vine Ripened Tomato, sliced
Selection of Seafood and Shellfish (cubed)
2 Shrimp
2 Clams (in shell)
1 Squid
2 oz Octopus
3 oz Monkfish
3 oz Grouper
2 cloves Garlic
1 Bay Leaf
1 tsp Coriander
4 tbsp Tomato Juice
2 tbsp Olive Oil
1/2 cup White Wine
Salt & Pepper
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Indoor Preparation
Place all ingredients into bowl lined with tin foil (to help mold and form a pouch to put on grill). Be sure to place onions at the bottom of the foil in order to protect other ingredients from burning while on the grill.
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Outdoor Preparation
Put pouch on a hot grill and let sit for 15 minutes with lid closed. Remove from grill and empty contents of tin foil (minus any burned onions) into large bowl and serve.
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