California Bouillabaisse Recipe Video
Ingredients
| Butter | 5 Tablespoon | |
| Shallots | 1⁄4 Cup (4 tbs), dice | |
| Brown sugar | 1⁄2 Teaspoon | |
| Mussels | 1 Cup (16 tbs) | |
| Calamari | 1⁄2 Cup (8 tbs) | |
| Shrimp | 6 Ounce | |
| Fennel seeds | 2 Tablespoon | |
| Salt | 1 Pinch | |
| White pepper | 1 Pinch | |
| Garlic | 2 Tablespoon | |
| White wine | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1216 Calories from Fat 657
% Daily Value*
Total Fat 75 g115%
Saturated Fat 40.5 g202.6%
Trans Fat 0 g
Cholesterol 645.4 mg215.1%
Sodium 1270 mg52.9%
Total Carbohydrates 47 g15.8%
Dietary Fiber 12.7 g51%
Sugars 3.4 g
Protein 82 g163.6%
Vitamin A 59.3% Vitamin C 73.1%
Calcium 62.1% Iron 115.1%
*Based on a 2000 Calorie diet
Directions
1. In a pan, melt the butter.
2. Add shallots and stir.
3. Next, add brown sugar and tomatoes.
4. Next, add the calmari, shrimp,
5. Add brown sugar.
6. Add tomatoes and mix.
7. Add fennel seeds and white wine and mix.
8. Add a pinch of salt and white pepper and stir and cook.
9. The mussels will start to open in a while.
10. Add the garlic and stir.
11. Add 1 1/2 cup of rouille and stir on medium heat for 10 minutes.
SERVING
12. In a bowl, ladle the shrimp and calamari and pour some of the soup over and serve.
Chef
