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Florida Bouillabaisse

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Submitted by hasselquist

Florida Bouillabaisse recipe

YIELD

24 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 907.2
POUNDS G FISH FILLETS
cut into pieces
1 453.6
POUND G SHRIMP
shelled
2 2
EACH TURTLE MEAT
softshell, cleaned, parboiled until tender, cut into small pieces *
7 ½ 216.8
OUNCES ML/G CRAB MEAT
or about 6 blue crabs, boil and remove meat
12 12
EACH CLAMS
or 7-1/2 ounces canned, chopped *
1 1
MEDIUM MEDIUM ONIONS
sliced
½ 118
½ 118
CUP ML CELERY
chopped
½ 118
½ 118
CUP ML MUSHROOMS
sliced
¼ 59
CUP ML PARSLEY LEAVES
chopped
2 2
CANS CANS TOMATOES, CANNED
1 pound
2 2
EACH GARLIC CLOVES
minced
½ 2.5
TEASPOON ML THYME *
½ 2.5
TEASPOON ML SAFFRON THREADS *
2 2
EACH BAY LEAVES *
½ 118
CUP ML VEGETABLE OIL
1 237
CUP ML WHITE WINE *
2 473
CUPS ML FISH STOCK

Directions

Sauté vegetables in oil until soft, about 10 minutes.

Add wine, stock, tomatoes and bring to a boil.

Add fish and remaining ingredients.

Cook over medium heat for 15 minutes.

Turn on low and simmer for 20 minutes.

Serve with french bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 475 42% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 268mg 89%
Sodium 756mg 31%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 119g
Vitamin A 14% Vitamin C 43%
Calcium 14% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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