Try this California Bouillabaisse recipe, or contribute your own.
Suggest a better descriptionHeat 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. Makes 6 to 8 servings
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 194 | ||
Calories from Fat: 101 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 63.5mg | 20 % | |
Sodium 261.2mg | 9 % | |
Potassium 313.7mg | 8 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.4g | ||
Protein 17.7g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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