Slow Cooked Bouillabaisse Recipe

Summary

Preparation Time30 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Carrot1 , chopped
 Onion1 , chopped
 Garlic1 Clove (5 gm), minced
 Canned tomatoes1 Pound, cut up (1 Can)
 Water3 Cup (48 tbs)
 Bay leaves2
 Beef bouillon2 Cup (32 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)
 Dried thyme leaves1⁄2 Teaspoon, crushed
 Salt1 Tablespoon
 Lemon juice1 Teaspoon
 Powdered saffron1⁄16 Teaspoon
 Large shrimp1 Pound, uncooked, shelled
 Fish fillets1 Pound, thawed and cut into 2 inch chunks (Fresh / Frozen, Thawed)
 Lobster tails2 , cut into 2 inch chunks

Nutrition Facts

Serving size

Calories 457 Calories from Fat 31

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 164.9 mg

Sodium 1692.2 mg70.5%

Total Carbohydrates 22 g7.3%

Dietary Fiber 4.2 g16.7%

Sugars 10.8 g

Protein 37 g74.4%

Vitamin A 50.1% Vitamin C 22.4%

Calcium 15.6% Iron 28%

*Based on a 2000 Calorie diet

Directions

In large slow-cooking pot, combine carrot, onion, garlic, tomatoes, water, bay leaves, bouillon, parsley, thyme, salt, lemon juice, and saffron.
Cover and cook on low for 6 to 8 hours.
Strain; return broth to pot.
Turn control to high.
Add shrimp, fish fillets, and lobster.
Cover pot and cook on high for 20 to 30 minutes or until seafood is done.
Serve in large bowls with French bread.
Makes 6 to 7 servings.
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