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|Minced onion||3⁄4 Cup (12 tbs)|
|Minced white of leek||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Parsley sprigs||3 , crushed|
|Crab/Shrimp / crayfish / langoustes / lobster||1⁄2 Pound|
|Sea bass||1⁄2 Pound (Flounder / Grunt / Haddock / Perch / Scrod / Red Snapper / Gray Snapper / Sea Trout / Rockfish / Halibut)|
|Whiting/Red mullet / sablefish / sole||1⁄2 Pound|
|Olive oil||3⁄4 Cup (12 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Saffron threads||1 Pinch|
|Fish stock/8 cups fish stock and 4 cups dry white wine||12 Cup (192 tbs)|
|French bread slices||12 (Stale)|
Serving size: Complete recipe
Calories 4773 Calories from Fat 1857
% Daily Value*
Total Fat 209 g321.9%
Saturated Fat 33.5 g167.5%
Trans Fat 0 g
Cholesterol 484.5 mg
Sodium 9667 mg402.8%
Total Carbohydrates 430 g143.4%
Dietary Fiber 21.2 g84.8%
Sugars 14.6 g
Protein 259 g518%
Vitamin A 26.4% Vitamin C 114.8%
Calcium 74% Iron 135.2%
*Based on a 2000 Calorie diet
Arrange selected cleaned crustaceans over vegetables and top with firm fish of choice.
Pour olive oil over and sprinkle with salt, pepper and saffron.
Add liquid, cover and bring to fast boil; quick cooking is essential to the consistency.
Boil 7 minutes, add delicate fish of choice and cook 6 more minutes.
Do not cook more than 15 minutes in all.
Place a slice of bread in each bowl.
Arrange crustaceans and fish on a platter to be served separately.
Adjust flavor of broth and moisten each piece of bread.