Bouillabaisse Recipe

Bouillabaisse picture

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Olive oil/Salad oil1⁄4 Cup (4 tbs)
 Onion1 Cup (16 tbs), chopped
 Garlic3 Clove (15 gm), crushed
 Clam juice32 Ounce
 Canned peeled tomatoes24 Ounce (Undrained)
 Orange peel1 Teaspoon, grated
 Salt3⁄4 Teaspoon
 Crumbled saffron1⁄4 Teaspoon
 Fennel seed1⁄4 Teaspoon
 Dried thyme leaves1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon
 Bay leaves2
 Frozen rock lobster tails16 Ounce
 Cod steaks1 Pound
 Halibut steaks1 Pound
 Sea scallops1⁄2 Pound
 French bread loaf1 , thin sliced (Toasted Or Fried)

Nutrition Facts

Serving size

Calories 519 Calories from Fat 126

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 122.5 mg

Sodium 1513.5 mg63.1%

Total Carbohydrates 39 g13.1%

Dietary Fiber 3.5 g14.2%

Sugars 4 g

Protein 60 g119%

Vitamin A 20.4% Vitamin C 24.4%

Calcium 15.5% Iron 18.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In an 8-quart kettle heat olive oil.
2. Add chopped onion and the garlic and saute until the onion is tender for about 5 minutes.
3. Add clam juice, tomatoes with their liquid, 3/4 cup water, the orange peel, salt, saffron, fennel seed, thyme, pepper and bay leaves and bring to boiling.
4. Reduce heat and simmer mixture, covered, 30 minutes.
5. Remove from heat let mixture cool and then refrigerate covered overnight.
6. Next day, cut the lobster tails (shell and all) in half crosswise.
7. Wipe the cod and halibut steaks with damp paper towels and cut into 1-1/2-inch pieces.
8. Rinse the sea scallops in running cold water and drain.
9. About 20 minutes before serving, bring tomato mixture just to boiling.
10. Add the lobster and simmer, covered, 4 minutes.
11. Add the cod and halibut pieces and simmer, covered 10 minutes.
12. Add the sea scallops and cook over low heat for 5 minutes just until the scallops are tender.
13. Spoon seafood and broth into soup tureen.

SERVING
14. Serve bouillabaisse with thin slices of toasted French bread.
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