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Bouillabaise

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Submitted by safrog

A succulent seafood stew, best serve it hot with some good crusty bread.

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 453.6
POUND G FISH
red snapper, flounder, trout
1 453.6
POUND G SHRIMP
lobster, scallops, crab meat, any or all
18 18
SMALL SMALL CLAMS
mussels, or lobster claws, any or all *
¼ 59
CUP ML OLIVE OIL
1 1
LARGE LARGE ONIONS
finely chopped
2 2
EACH EACH SHALLOTS
minced *
4 4
CLOVES CLOVES GARLIC
finely chopped
28 809.2
OUNCES ML/G TOMATOES, CANNED
coarsely chopped, with liquid
2 473
CUPS ML FISH STOCK
clam juice or chicken broth
½ 118
CUP ML SHERRY
dry *
2 10
TEASPOONS ML SALT
½ 2.5
TEASPOON ML THYME *
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML SAFFRON THREADS *
1 1
X X BLACK PEPPER
to taste *
1 1
X X PARSLEY LEAVES
fresh chopped, for garnish *

Directions

Cut boneless pieces of fish into bite size pieces.

Remove shells from shrimp, lobster, crab.

Scrub clams and mussels. Sauté onions, garlic and shallots in oil on low heat until lightly golden.

In a large pot, put in all liquids and seasonings except parsley.

Bring to a boil.

Lower heat and simmer 15 minutes.

Add all seafood, mix and simmer 10 minutes.

Serve hot in large bowls.

Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 224 36% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 158mg 53%
Sodium 1138mg 47%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 56g
Vitamin A 7% Vitamin C 23%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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