New Orleans Bouillabaisse Recipe
Ingredients
| Tomatoes | 6 , chopped | |
| Onions | 3 Medium, diced | |
| Carrot | 1 Large, chopped | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Garlic | 2 Clove (10 gm), pressed | |
| Thyme | 1 Pinch | |
| Bay leaves | 2 | |
| Parsley | 2 Tablespoon, chopped | |
| Saffron | 1 Teaspoon | |
| Spanish mackerel fillets | 3 Pound | |
| Lobster | 1 Large, cut | |
| Shrimp | 1 Pound, cleaned (peeled) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 776 Calories from Fat 457
% Daily Value*
Total Fat 51 g78.5%
Saturated Fat 10.9 g54.5%
Trans Fat 0 g
Cholesterol 122.8 mg40.9%
Sodium 315.1 mg13.1%
Total Carbohydrates 15 g4.9%
Dietary Fiber 3.3 g13.3%
Sugars 6.8 g
Protein 66 g131%
Vitamin A 72.5% Vitamin C 51.8%
Calcium 9% Iron 16.7%
*Based on a 2000 Calorie diet
Directions
1) In a kettle, combine the tomatoes, onion and carrot
2) Add in the olive oil and the garlic
3) Cover the tomatoes with water and tip in the thyme, bay leaves, parsley, saffron, salt and pepper
4) Bring the mixture to a boil and then add in the fish fillets and the lobster
5) Simmer for about 8- 10 minutes
6) Tip in the shrimp and simmer for about 8-10 minutes more
7) Serve the soup in soup bowls over thick sliced toasted French Bread
SERVING
8) Serve warm
Chef
