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West Coast Bouillabaisse Recipe
|Sliced onions||1 Cup (16 tbs)|
|Celery stalks||2 , cut diagonally into slices|
|Garlic||2 Clove (10 gm), minced|
|Vegetable oil||1 Tablespoon|
|Chicken broth||4 Cup (64 tbs)|
|Canned tomatoes in juice||28 Ounce, cut up (1 Can)|
|Canned minced clams with juice||6 1⁄2 Ounce, minced (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Frozen cooked bay shrimp||1 Cup (16 tbs), thawed|
|Canned tuna||6 1⁄2 Ounce, drained and broken into chunks (1 Can)|
|French bread slice||6|
Serving size: Complete recipe
Calories 1877 Calories from Fat 386
% Daily Value*
Total Fat 42 g65.1%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 622.2 mg
Sodium 6872.7 mg286.4%
Total Carbohydrates 157 g52.2%
Dietary Fiber 17 g68.1%
Sugars 40.3 g
Protein 183 g365.8%
Vitamin A 105.9% Vitamin C 289.6%
Calcium 76.5% Iron 378.1%
*Based on a 2000 Calorie diet
Stir in broth, tomatoes with juice, clams with juice, wine, Worcestershire, thyme, hot pepper sauce and bay leaf.
Bring to a boil; reduce heat.
Simmer for 15 minutes.
Stir in shrimp and tuna; cook for 2 minutes to heat.
Remove bay leaf.
Season with salt and pepper.
Garnish with lemon slices and serve with bread.