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Neptune's Bounty Bouillabaisse Recipe
|Olive oil||1 Teaspoon|
|Fennel bulb||1 Medium, cut into 1/4 inch thick slices (White Part Only)|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|No salt added crushed tomatoes||2 Cup (32 tbs)|
|Clam juice||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Canned light coconut milk||1 Cup (16 tbs)|
|Crushed saffron threads||1⁄2 Teaspoon|
|Small red potatoes||12 Ounce, cut into 1/2 inch cubes|
|Halibut fillets||8 Ounce, cut into 2 inch cubes|
|Bay scallops||8 Ounce|
|Large shrimp||8 Ounce, peeled and deveined|
|Mussels||12 , scrubbed and beards removed|
|Hot pepper sauce||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1916 Calories from Fat 362
% Daily Value*
Total Fat 40 g62.1%
Saturated Fat 15.6 g78.2%
Trans Fat 0 g
Cholesterol 604.7 mg
Sodium 3323.6 mg138.5%
Total Carbohydrates 176 g58.6%
Dietary Fiber 23.2 g92.9%
Sugars 42.5 g
Protein 208 g416.6%
Vitamin A 100.8% Vitamin C 271.4%
Calcium 80.9% Iron 208.4%
*Based on a 2000 Calorie diet
Add the fennel, onions, and garlic.
Cook, stirring often, for 7 to 10 minutes, or until the fennel is soft and tender.
Add the tomatoes, clam juice, water, coconut milk, saffron, and potatoes.
Cook for 15 minutes, or until the potatoes are just tender.
Add the halibut, scallops, shrimp, mussels, and hot-pepper sauce (if using).
Reduce the heat to low, cover, and cook for 5 minutes, or until the mussels have opened and the halibut and shrimp are opaque in the center when tested with a sharp knife.
Season with the salt and pepper.