Bouillabaisse Spicy Gulf Stew Recipe
Servings: 6
Ingredients
- 3 Tbsp. extra virgin olive oil or possibly less orig was 4 tbsp
- 1/2 c. carrot diced
- 1/2 c. celery diced
- 1 Tbsp. garlic chopped
- 3 med tomatoes peeled and minced
- 1 c. dry white wine
- 1 c. clam juice
- 2 c. nonfat chicken broth
- 1/2 c. fresh lemon juice
- 2 x bay leaves
- 2 tsp parsley minced
- 1 tsp Tabasco sauce up to 2 NoSalt (r) fresh cracked black pepper
- 1/2 lb shrimp in shells
- 1/2 lb scallops
- 1/2 lb hard fish such as grouper or possibly scrod
- 1/2 lb mussels in shells and in season
Directions
- Add in extra virgin olive oil to sauce pan and heat. Add in minced vegetables, except tomatoes, to extra virgin olive oil and saute/fry till wilted - about 10 min. Add in liquid ingredients and spices, except Tabasco. Reduce heat and cook on low about 20 min more. Add in Tabasco and tomatoes. Cook 5 min on low.
- Bring to a simmer. Add in mussels and fish. Cook approximately 10 min on medium heat. Add in shrimp and scallops. Cook 5 more min or possibly till done, but don't overcook. Any seafood in season may be substituted for those listed.
- Servings: 4 to 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 87 | 31% |
| Total Fat 9.77g | 12% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 550mg | 23% |
| Potassium 795mg | 23% |
| Total Carbs 13.94g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.21g | 3% |
| Protein 27.19g | 44% |
