Bouillabaisse (fish stew) the cheap, quick & easy way
 the cheap, quick and easy way Recipe){kind=link}
Nutritional Info
- 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
View full nutritional breakdown of Bouillabaisse (fish stew) the cheap, quick & easy way calories by ingredient
Introduction
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) 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)Number of Servings: 12
Ingredients
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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
Directions
This is a VERY generalized recipe. You can add whatever type of seafood you want and all the other veggies you like in stews as well. It's so full of protein and low cal that you really can't screw it up. If you like this, I would search the internet for the "real" Bouillabaise recipes. You'll love those too!
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.
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.
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