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California Bouillabaisse

 

California Bouillabaisse recipe
40

Yield

8

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free
 

Ingredients

½ cup vegetable oil
2 cloves garlic
minced
1 large onions
sliced
2 small leeks
thinly sliced
*
1 bay leaves
*
2 cups tomatoes
peeled and chopped
2 cups fish stock
or half water and half bottled clam juice
1 cup white wine
dry
*
¼ cup fennel bulb
fresh or, 1/2 ts crushed fennel seeds
*
teaspoon saffron threads
crushed
*
1 teaspoon salt
¼ teaspoon black pepper
*
2 tablespoons parsley leaves
minced
2 lobster tails
split through shells
*
1 pound red snapper, whole fish
cut in chunks
1 pound halibut
or sea bass chunks
12 medium shrimp
*
6 crab legs
*
6 clams
*
6 oysters
6 mussels
*
crusty bread
optional
*

Directions

Heat oil in large pot.

Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned.

Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley.

Bring to boil. Reduce heat and simmer about 5 minutes.

Add lobster, snapper and halibut and cook 10 minutes.

Rinse shrimp and crab and scrub clams, oysters and mussels.

Add shellfish to pot and cook 5 minutes or until shells open.

Ladle into large soup plates and serve with crusty bread, if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 40844% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 834mg 35%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 88g
Vitamin A 18% Vitamin C 36%
Calcium 10% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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