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Bouillabaisse

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Submitted by usaretsd6

Bouillabaisse recipe

YIELD

18 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ½ 680.4
POUNDS G MUSSELS
2 2
EACH CELERY
sliced
1 237
CUP ML WHITE WINE *
1 5
TEASPOON ML NUTMEG
grated
1 ½ 680.4
POUNDS G POSOLE
cut up *
1 5
TEASPOON ML BASIL *
1 ½ 680.4
POUNDS G RED SNAPPER FILLETS
cut up
1 5
TEASPOON ML THYME *
2 1E+1
TEASPOONS ML SAFFRON THREADS
ground *
1 1
EACH BAY LEAVES *
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
5 5
EACH GARLIC CLOVES
crushed
2 2
QUARTS QUARTS WATER *
2 2
EACH ONIONS
sliced
12 12
SLICES SLICES FRENCH BREAD *
1 1
EACH CARROTS

Directions

Steam mussels 3 to 4 minutes.

Dissolve saffron in warm wine; set aside.

Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce.

Cover and simmer for 5 minutes.

Add water and wine; bring to boiling; add fish.

Reduce heat and simmer for 10 minutes.

Serve with toasted bread.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 565 17% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 1207mg 50%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 175g
Vitamin A 67% Vitamin C 58%
Calcium 17% Iron 69%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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