Bouillabaisse Impromptu (Seafood Soup)

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Bouillabaisse Impromptu (Seafood Soup) Ingredients

16 ounces Vegetable juice cocktail (V8 or house brand)	1/4 cup Lemon Juice
16 ounces Fish stock	2 tablespoons Worcestershire sauce - to taste
1 cup Broccoli - chopped fine	1/4 teaspoon Tabasco sauce
1 cup Cabbage - shredded fine	16 ounces Fish, fillets - any firm white fish
1/2 cup Celery - chopped fine	12 large Shrimp - shelled
1/2 cup Onion - chopped fine	-- Salt to taste --
1/2 medium Potato - peeled & diced

Instructions for Bouillabaisse Impromptu (Seafood Soup)

In a large pot combine juice, fish stock, green vegetables, and seasonings. Bring to a boil and simmer about 10 minutes until all vegetables are starting to soften. Add the onion and potato and cook about 15 minutes more. Mash up some of the potato to slightly thicken the broth

While the soup is simmering cut the fish fillets in about 1/2 inch cubes. Add the shrimp and let them cook about 2 minutes then add the fish and simmer an additional 3 minutes.

Serve with garlic bread or rolled up tortillas.

Note:
"Musgovian" is when you look the the refrigerator and say, "This mus' go, and that mus' go".
This the recipe is only a guide. Feel free to substitute ingredients as your needs demand.

Each (1 cup) serving contains:
Cals: 124, FatCals: 34, TotalFat: 4g
Chol: 51mg, Na: 646mg, K: 531mg
TotCarb: 8g, Fiber: 1g, Sugars 3g
NetCarbs: 7g, Protein 15g


Main Ingredient: FishCuisine: Musgovian

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