
Bouillabaisse (French Seafood Stew)

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I love the taste of warm tomato based broth infused with saffron. Mix in really fresh good seafood, serve with a glass of white wine and some bread and that would be the perfect dinner for me.
ingredients
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serves: 4-6
1/2 cup dry sherry
1/2 tsp saffron
6 cloves garlic minced
1 large onion, diced
1 shallots, minced
1 cup fennel bulb, thinly sliced
1 stalk celery minced
1 carrot, diced
1 lb white fish (we used Alaskan true cod, feel free to substitute with halibut or ocean trout), cut into bite sizes
2.5 lb seafood mix (your choice of shrimp, lobsters, scallops, crab meat, mussels, squid, etc)
1 jar fresh oyster
1/4 cup olive oil
Seasonings
1 1/2 tbsp tomato paste
2 tsp salt
1 tsp basil or 1 fresh basil leaf, minced
2 tbsp fresh parsley
Freshly ground black pepper
28 oz diced tomatoes with juice
2 cups clam juice
Chopped parsley and Red pepper flakes for garnish (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 790
- Total Fat: 26.7 g
- Saturated Fat: 6.8 g
- Trans Fat: 0.4 g
- Cholesterol: 97.5 mg
- Sodium: 5989.4 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 4.5 g
- Sugars: 31.5 g
- Protein: 90.4 g
preparation

comments
Mommy_loves_to_cook
September 12, 2011