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Slow Cooked Bouillabaisse Recipe
|Carrot||1 , chopped|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||1 Pound, cut up (1 Can)|
|Water||3 Cup (48 tbs)|
|Beef bouillon||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Lemon juice||1 Teaspoon|
|Powdered saffron||1⁄16 Teaspoon|
|Large shrimp||1 Pound, uncooked, shelled|
|Fish fillets||1 Pound, thawed and cut into 2 inch chunks (Fresh / Frozen, Thawed)|
|Lobster tails||2 , cut into 2 inch chunks|
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
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.