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Bouillabaisse(Fish Stew)

 

43

Yield

6

servings

Prep

1

hrs

Cook

45

min

Ready

2

hrs

Trans-fat Free, Low Carb
 

Ingredients

¼ cup olive oil
or salad oil
1 cup onions
chopped
3 Cloves garlic
crushed
*
4 Bottles clam juice
*
2 Cans tomatoes
whole, peeled, undrained
*
1 each orange zest
spiral
*
¾ teaspoon salt
1 pound cod fish steaks
*
¼ teaspoon saffron threads
crumbled
*
¼ teaspoon fennel seeds
*
teaspoon thyme
dried
*
teaspoon black pepper
*
2 each bay leaves
*
2 packages lobster tails
*
1 pound halibut
*
½ pound sea scallops

Directions

Heat olive oil in an 8 quart kettle.

Add chopped onion and 3 cloves garlic; sauté until onion is tender, 5 minutes.

Add clam juice, undrained tomatoes, ¾ cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil.

Reduce heat and simmer mixture, covered 30 minutes, stirring occasionally.

Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight.

Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise.

Wipe cod and halibut with damp paper towels.

Cut into 1½-inch pieces or leave whole. Rinse sea scallops in running cold water; drain.

Bring tomato mixture to boil. Add frozen lobster. Simmer, covered, 4 minutes.

Add cod and halibut pieces; simmer covered 10 minutes.

Add sea scallops over low heat, 5 minutes. Spoon bouillabaisse over garlic toast.

You can substitute for different varieties of fish, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 19965% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 594mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 27g
Vitamin A 1% Vitamin C 5%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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