Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

California Bouillabaisse

StarStarStarHalf starEmpty star

Your rating

Recipe

California Bouillabaisse recipe

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free

Ingredients

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

Ingredients

Amount Measure Ingredient Features
118 ml vegetable oil
Camera
2 cloves garlic
minced
Camera
1 large onions
sliced
Camera
2 small leeks
thinly sliced
* Camera
1 each bay leaves
* Camera
473 ml tomatoes
peeled and chopped
Camera
473 ml fish stock
or half water and half bottled clam juice
Camera
237 ml white wine
dry
* Camera
59 ml fennel bulb
fresh or, 1/2 ts crushed fennel seeds
* Camera
0.6 ml saffron threads
crushed
* Camera
5 ml salt
Camera
1.3 ml black pepper
Camera
3E+1 ml parsley leaves
minced
Camera
2 each lobster tails
split through shells
* Camera
453.6 g red snapper, whole fish
cut in chunks
Camera
453.6 g halibut
or sea bass chunks
Camera
12 medium shrimp
* Camera
6 each crab legs
*
6 each clams
* Camera
6 each oysters
Camera
6 each mussels
* Camera
1 x 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 40844% 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?
 

Email this recipe