Louisiana Bouillabaisse Recipe

 Louisiana Bouillabaisse    picture

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Sherry1 Cup (16 tbs)
 Lobster1 Pound (Cooked)
 Small hard shelled clams2 Dozen
 Garlic1 Clove (5 gm), minced
 Sage1 Teaspoon
 Thyme1 Teaspoon
 Saffron1⁄8 Teaspoon
 Bay leaves2
 Salt1 Teaspoon
 Paprika1 Teaspoon
 Onion1⁄4 Cup (4 tbs), minced
 Celery stalk1 , finely chopped
 Halibut fillets2 Pound
 Shrimp1 Pound
 Crab meat1 Cup (16 tbs)
 Tomatoes6 Medium, roughly cut up

Nutrition Facts

Serving size

Calories 442 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 262.3 mg

Sodium 923.7 mg38.5%

Total Carbohydrates 14 g4.5%

Dietary Fiber 2.6 g10.3%

Sugars 3.7 g

Protein 76 g153%

Vitamin A 45.4% Vitamin C 51.5%

Calcium 22.3% Iron 86.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Remove the lobster meat from the shell
2) Using a sharp knife, cut the meat into 2 inch pieces
3) In a kettle, steam the clams in 4 cups of water till the shells open
4) Reserve the clam broth
5) In a Dutch oven, heat the oil and add in the garlic, seasonings, onion and the celery
6) Arrange the halibut, shellfish and tomatoes in the kettle with some garlic mixture and sherry sprinkled over
7) Simmer for about 10 minutes
8) Add the reserved clam broth and simmer for about 20 minutes

SERVING
9) Serve warm
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