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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 222.6
  • Total Fat: 5.8 g
  • Cholesterol: 111.1 mg
  • Sodium: 871.5 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 19.5 g

View full nutritional breakdown of Creole Bouillabaisse, 1 c calories by ingredient
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Creole Bouillabaisse, 1 c

Submitted by: NOLACHERIE
Creole Bouillabaisse, 1 c

Introduction

This soup is one that all seafood lovers will enjoy. It's smooth, rich flavor warms you to the core & tantalizes your tastebuds. The broth itself soothes & gives you that warm home feeling of comfort. It's one of our favorites. Hope you all enjoy as much!

bouil·la·baisse
[bool-yuh-
beys, bool-yuh-beys; Fr. boo-ya-bes]

–noun
a soup or stew containing several kinds of fish and often shellfish, usually combined with olive oil, tomatoes, and saffron.
This soup is one that all seafood lovers will enjoy. It's smooth, rich flavor warms you to the core & tantalizes your tastebuds. The broth itself soothes & gives you that warm home feeling of comfort. It's one of our favorites. Hope you all enjoy as much!

bouil·la·baisse
[bool-yuh-
beys, bool-yuh-beys; Fr. boo-ya-bes]

–noun
a soup or stew containing several kinds of fish and often shellfish, usually combined with olive oil, tomatoes, and saffron.

Number of Servings: 10

Ingredients

    1 lb. Fish filets, cut in 1 1/2 inch chunks (we use Cod)
    1 pt. fresh shrimp, peeled & deveined
    1/4 c. butter or vegetable oil (Smart Bal. used)
    1/4 c. flour
    1 c. onions, chopped
    1/2 c. celery, chopped
    3 cloves garlic
    26 oz. Chicken broth
    1 (1 lb., 12 oz.) can chopped Tomatoes, undrained
    1/2 c. dry white wine
    1 tbsp. fresh lemon juice
    1 bay leaf
    1/4 tsp. salt
    1/4 tsp. cayenne pepper
    1 pt. fresh oysters (optional)
    1/4 c. fresh parsley, chopped
    1/4 tsp. saffron (optional)

Directions

1. Melt butter in large pot over medium heat.

2. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. (Some smoking will occur)

3. Add onions, celery, garlic, and parsley and continue stirring constantly until vegetables are tender. Gradually stir in chicken broth, mixing thoroughly to remove lumps.

4. Add remaining ingredients, except seafood.

5. Bring to a boil, then simmer for 20 minutes.

6. Add fish and oysters and simmer for 5 minutes.

7. Add shrimp and cook for abt. 5 more minutes or until all seafood is done.

Makes appx. (10) 1c. servings.

Serve with crisp warm French bread for dipping.

Number of Servings: 10

Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.






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