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Bouillabaise

 

A succulent seafood stew, best serve it hot with some good crusty bread.
64

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

1 pound fish
red snapper, flounder, trout
1 pound shrimp
lobster, scallops, crab meat, any or all
18 small clams
mussels, or lobster claws, any or all
*
¼ cup olive oil
1 large onions
finely chopped
2 each shallots
minced
*
4 cloves garlic
finely chopped
28 ounces tomatoes, canned
coarsely chopped, with liquid
2 cups fish stock
clam juice or chicken broth
½ cup sherry
dry
*
2 teaspoons salt
½ teaspoon thyme
*
½ teaspoon basil
*
½ teaspoon saffron threads
*
1 x black pepper
to taste
*
1 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

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Comments

Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 22436% of calories 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?

 

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