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Bouillabaise

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Granaroli xbrg

  2. 4 Garlic finely chopped

  3. 1 :mk vmxv

  4. 1 Tomatoes -

  5. 1 lb 454g / 16oz Fin fish -

  6. Chopped) with liquid

  7. Flounder - trout)

  8. 2 cups 474ml Fish stock - clam juice or 1/2 lb 227g / 8oz Shrimp - lobster, (1/2 to 1)

  9. Chicken broth

  10. Scallops - crab meat-any or 1/2 cup 118ml Dry sherry

  11. 2 teaspoons 10ml Salt

  12. 18 teaspoons 90ml Clams - mussels, or lobster (small)

  13. 1/2 teaspoon 2 1/2ml Thyme - basil, saffron

  14. Claws-any or all

  15. Pepper to taste

  16. 1/4 cup 59ml Olive oil

  17. Fresh chopped parsley for 1 Onion finely chopped (large)

  18. Garnish

  19. 2 Shallots minced

Instructions Jump to Ingredients ↑

  1. Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Sauteeonions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.

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