Sandbridge Beach Bouillabaisse Recipe
Ingredients
| Onions | 2 Pound, minced | |
| Celery | 2 Bunch (200 gm), finely chopped | |
| Bacon drippings | 4 Tablespoon | |
| Tomatoes | 10 Pound (Peeled) | |
| Parsley | 1⁄2 Cup (8 tbs), finely chopped | |
| Garlic salt | To Taste | |
| Basil | To Taste | |
| Worcestershire sauce | To Taste | |
| Monosodium glutamate | To Taste | |
| Salt | To Taste | |
| White pepper | To Taste | |
| Small lobster tails | 2 Pound | |
| Cocktail crab claws | 2 Pound | |
| Unshelled mussels | 5 Pound | |
| Whitefish fillets | 4 Pound |
Nutrition Facts
Serving size
Calories 872 Calories from Fat 170
% Daily Value*
Total Fat 31 g47.6%
Saturated Fat 6.6 g32.8%
Trans Fat 0 g
Cholesterol 235.4 mg78.5%
Sodium 1233.9 mg51.4%
Total Carbohydrates 43 g14.3%
Dietary Fiber 8.2 g32.8%
Sugars 24.1 g
Protein 77 g154.1%
Vitamin A 78.5% Vitamin C 121%
Calcium 26.1% Iron 75.1%
*Based on a 2000 Calorie diet
Directions
1) In a large saucepan, heat bacon dripping and saute onions and celery until soft.
2) Stir in tomatoes and parsley to the bacon mixture,
3) Season with garlic salt, basil, Worcestershire sauce, monosodium glutamate, salt and pepper.
4) Stream in 4 quarts water and bring to a boil.
5) Place the lobster-tails and cook for 10 minutes.
6) Stir in the remaining seafood and simmer for 10 minutes more.
SERVING
7) Serve Sandbridge Beach Bouillabaisse hot with steamed rice if desired.
Chef
