Bouillabaisse (Fish Stew) Recipe
Servings: 1
Ingredients
- 1/4 c. olive or possibly salad oil
- 1 c. minced onion (optional)
- 3 clv garlic, crushed
- 4 bot (8 ounce.) clam juice
- 2 can (1 pound 12 ounce.) whole, peeled tomatoes, undrained
- 1 x orange peel spiral (2-inches)
- 3/4 tsp salt
- 1 lb cod steaks
- 1/4 tsp crumbled saffron
- 1/4 tsp fennel seed
- 1/8 tsp dry thyme leaves
- 1/8 tsp pepper
- 2 x bay leaves
- 2 pkt (8 ounce.) frzn rock-lobster tails
- 1 lb halibut steaks
- 1/2 lb sea scallops
Directions
- Heat extra virgin olive oil in an 8 qt kettle. Add in minced onion and 3 cloves garlic; saute/fry till onion is tender, 5 min. Add in clam juice, undrained tomatoes, 3/4 c. water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil. Reduce heat and simmer mix, covered 30 min, stirring occasionally. Remove from heat and let cold, about 1 hour. Then chill, covered, overnight.
- Next day, with sharp knife, cut the frzn lobster tails (shell and all) in half crosswise. Wipe cod and halibut withdamp paper towels. Cut into 1 1/2-inch pcs or possibly leave whole. Rinse sea scallops in running cool water; drain. Bring tomato mix to boil. Add in frzn lobster. Simmer, covered, 4 min. Add in cod and halibut pcs; simmer covered 10 min. Add in sea scallops over low heat, 5 min.
- Spoon bouillabaisse over garlic toast. You can substitute for different varieties of fish, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 984g | |
| Calories 894 | |
| Calories from Fat 511 | 57% |
| Total Fat 56.84g | 71% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 3263mg | 136% |
| Potassium 1851mg | 53% |
| Total Carbs 55.4g | 15% |
| Dietary Fiber 7.4g | 25% |
| Sugars 20.73g | 14% |
| Protein 44.24g | 71% |
