Bouillabaisse
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 352.1
- Total Fat: 4.6 g
- Cholesterol: 125.5 mg
- Sodium: 699.1 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.6 g
- Protein: 44.9 g
View full nutritional breakdown of Bouillabaisse calories by ingredient
Introduction
This recipe comes from the New York Times cookbook page 265 (Harper 1961). My recipe follows the original closely with some changes to spice content and the depth of the broth. This recipe comes from the New York Times cookbook page 265 (Harper 1961). My recipe follows the original closely with some changes to spice content and the depth of the broth.Number of Servings: 7
Ingredients
-
* 1/4 cup olive oil
* 1 medium onion, chopped
* 1 stalk celery, chopped
* 1 leek, diced (removing woody ends)
* 1 teaspoon ground thyme
* 2 bay leaves
* 3-5 cloves garlic, minced or pressed
* 2 cups crushed tomatoes
* 1 cup bottled clam juice (can use 2 and should have a second one on reserve if broth looks too thick)
* 1 cup dry white wine (can add more for broth purposes)
* Pinch of saffron
* 1/4 cup fennel, chopped or 1/2 teaspoon crushed fennel seeds
* salt & Pepper to Taste
* 2 tablespoons chopped parsley
* 1 small lobster, cut into pieces (optional)
* 12 mussels, well scrubbed and de-bearded (can use more if not using lobster)
* 12 raw shrimp, shelled and deveined
* 1 pound white fish (i.e., cod or haddock)
* 12 scallops
Directions
1.) Prepare ingredients: chop parsley, onion, celery, and peel garlic for pressing or mincing.
2.) In a large kettle heat the oil and add onion, celery, leek, thyme, bay leaf, and garlic. Cook down for 5-10 minutes or until vegetables are tender, but still crisp.
3.) Add tomatoes, clam juice, wine, salt, pepper, saffron, fennel, and parsley. Simmer for 15 minutes (if broth reduces too much, add second bottle of clam juice).
4.) Now, add seafood in the order of cooking length: first add mussels and cover broth with a lid. Allow to cook for 3-5 minutes, or until mussel shells have opened from steaming. Now, add shrimp and fish. Simmer for 3-5 more minutes and add scallops. Cook for 3 more minutes on a simmer. Serve with crusty bread and enjoy!
Serving Size: 6-8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user HELANAB86.
2.) In a large kettle heat the oil and add onion, celery, leek, thyme, bay leaf, and garlic. Cook down for 5-10 minutes or until vegetables are tender, but still crisp.
3.) Add tomatoes, clam juice, wine, salt, pepper, saffron, fennel, and parsley. Simmer for 15 minutes (if broth reduces too much, add second bottle of clam juice).
4.) Now, add seafood in the order of cooking length: first add mussels and cover broth with a lid. Allow to cook for 3-5 minutes, or until mussel shells have opened from steaming. Now, add shrimp and fish. Simmer for 3-5 more minutes and add scallops. Cook for 3 more minutes on a simmer. Serve with crusty bread and enjoy!
Serving Size: 6-8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user HELANAB86.
