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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 376.4
  • Total Fat: 18.4 g
  • Cholesterol: 175.7 mg
  • Sodium: 731.0 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 42.8 g

View full nutritional breakdown of Bourride , fish stew calories by ingredient
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Bourride , fish stew

Submitted by: INGMARIE

Introduction

This is supposed to have aioli added ,I just used lemon juice and egg yolk to thicken this a little. Leaving out the olive oil 1 cup, saves almost 300 cal./serving This is supposed to have aioli added ,I just used lemon juice and egg yolk to thicken this a little. Leaving out the olive oil 1 cup, saves almost 300 cal./serving
Number of Servings: 6

Ingredients

    10 oz raw shrimp peeled
    5 clams
    5 mussels
    3oz imitation crab
    24 oz white fish (cod)
    .25 cup olive oil
    .25 tsp fennel seed
    .25 Tsp cayenne
    2 garlic cloves minced
    1 Leek chopped
    2 med.onions chopped
    .5 Tsp saffron
    2 plum tomatoes quartered
    1 bay leaf
    1.5 cups white wine
    4 cups seafood stock
    1 egg yolk
    1 Tbsp lemon juice
    2 Tbsp parsley chopped
    Salt and pepper to taste.


Tips

for aioli if you like, 2 Tsp fresh lemon juice
1 garlic clove minced
1 egg yolk room temp.
1 cup olive oil
salt to taste
whisk all together exept the oil ,in heatproof bowl over simmering water until thick 3 - 5 min.transfer to blender and slowly add the oil until fully blended,set aside and add at the end after removing the seafood from broth and cook a few minutes


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Directions

Heat oil in sauce pan add fennel , cayenne, garlic, leeks, onions, tomatoes and bay leaf,cook until soft ,about 15 min. Add wine and simmer until reduced by half, 4-5 minutes. Add stock and 2 cups of water bring to a boil, reduce heat to medium and cook until broth is slightly reduced 10 - 12 minutes. Strain broth, return o pot at medium heat, add fish and seafood cook until shell fish has opened 3 -5 min.
Using slotted spoon devide seafood between 6 bowles.
Whisk in the egg yolk and lemon juice into broth ,cook until slightly thick 4-5 minutes, lade\le over seafood in bowls. serve with garlic bread perhaps.


Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user INGMARIE.






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