- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 217.3
- Total Fat: 3.9 g
- Cholesterol: 74.2 mg
- Sodium: 712.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 3.4 g
- Protein: 26.7 g
Bouillabaisse (fish stew) the cheap, quick & easy waySubmitted by: DIANASGRL
IntroductionNOT your traditional fish stew - but a quick and easy version that is loaded with protein, is low-cal, and almost no fat! Add as many different types of seafood as you wish - this is just a guideline (a yummy one) NOT your traditional fish stew - but a quick and easy version that is loaded with protein, is low-cal, and almost no fat! Add as many different types of seafood as you wish - this is just a guideline (a yummy one)
Olive Oil, 2 tbsp
Garlic Powder, 2 tbsp
Stewed Tomatoes (Italian style is best), 12 cups or so
Water as needed
Onions, raw, 1 large coarselychopped
Carrots, cooked, 1 cup slices
Celery, raw, 1 stalk, large (11"-12" long) chopped
Scallops, raw, 16 oz
Shrimp, raw, 8 oz
Cod (fish), 4 fillet cut into bite-sized pieces
When making bouillabaise, it's important to remember that once you add the seafood, it's ready to eat in about 5 minutes. The "base"of stewed tomatoes can be made ahead.
In a large stock pot, add the olive oil and garlic powder. When Garlic powder starts to brown, add the stewed tomatoes. To that, add your onions, carrots, celery and any other vegetables you like. Add water to the tomato mixture to keep a very soupy consistency. Let this cook until the vegetables are tender. Cut seafood (or fish, if you like) into bite-sized pieces. Shell and de-vein all shrimp (you may leave tails on, but I take them off). When veggies are cooked, add all seafood. Stir occasionally until all fish is cooked (about 5 minutes). You may add more garlic powder, salt & pepper to taste.
Serve with crusty garlic bread or eat alone.
Makes about 12 servings (depending on how much seafood you add).
Number of Servings: 12
Recipe submitted by SparkPeople user DIANASGRL.