Bourride , fish stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 oz raw shrimp peeled5 clams5 mussels3oz imitation crab24 oz white fish (cod).25 cup olive oil.25 tsp fennel seed.25 Tsp cayenne2 garlic cloves minced1 Leek chopped2 med.onions chopped.5 Tsp saffron2 plum tomatoes quartered1 bay leaf1.5 cups white wine4 cups seafood stock1 egg yolk1 Tbsp lemon juice 2 Tbsp parsley chopped Salt and pepper to taste.
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.
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.
Nutritional Info 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
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