Try this Black Bass Bouillabaisse with Trofie Pasta recipe, or contribute your own.
Suggest a better descriptionMake the broth: Heat oil in a large pot over medium heat. Cook onion and garlic until translucent, about 7 minutes. Add water, wine, celery, fennel, reserved black bass head and bones, canned tomatoes, parsley, thyme, bay leaf, peppercorns, and saffron. Bring to a simmer. Cook covered, for 45 minutes. Strain through a fine sieve into a clean pot; discard solids.
Make the bouillabaisse: return broth to a simmer, and add potatoes. Cook until tender, about 10 minutes. Add black bass drips and chopped fresh tomato. Simmer until black bass is cooked through, about 2 minutes. Stir in lemon juice.
Meanwhile, bring a large pot of salted water to a boil. Cook trofie until al dente.
Drain pasta; divide among 6 bowls. Spoon bouillabaisse over pasta. Garnish with parsley.
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Serving Size: 1 Serving (603g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 257 | ||
Calories from Fat: 84 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2380.6mg | 82 % | |
Potassium 1072.7mg | 28 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 32.5g | ||
Protein 4.9g | 7 % | |
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: 257
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