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Browse All Recipes

California Bouillabaisse

Date added: December 5, 2007

  • Servings: 6 change
  • Calories per serving: 498
  • Prep time: 30
  • Cook time: 15

Ingredients

  • 1/2 cup oil, vegetable
  • 2 Garlic cloves minced
  • 1 onion sliced
  • 2 small Leeks thinly sliced
  • 1 serving Bay leaf
  • 2 cup Peeled and chopped tomatoes
  • 2 cup Fish stock
  • 1/4 cup Chopped fresh fennel
  • 1/8 tsp Crushed saffron threads
  • 1 tsp salt, table
  • 1/4 tsp pepper, black
  • 2 tbsp parsley, fresh
  • 2 Lobster tails split through shells 1 lb Red snapper; cut in chunks
  • 1 pound Halibut or sea bass chunks
  • 12 md Shrimp
  • 6 serving Dungeness crab legs
  • 6 clams
  • 6 Oysters
  • 6 mussels
  • 6 pieces crusty bread

Recipe Method

Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned. Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley. Bring to boil. Reduce heat and simmer about 5 minutes. Add lobster, snapper and halibut and cook 10 minutes. Rinse shrimp and crab and scrub clams, oysters and mussels. Add shellfish to pot and cook 5 minutes or until shells open. Ladle into large soup plates and serve with crusty bread, if desired.

Nutritional Facts

Per serving% Daily Value*
Calories 49825%
Fat 24g37%
Cholesterol 190mg63%
Sodium 1,148mg 48%
Carbohydrates 3g25%

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