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Name: Bouillabaisse a la Marseillaise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 sl Crusty bread; toasted (6 to; 2 Flat head fillets; 6 Roma tomatoes; peeled,; 250 g Blue eye cod; fillet, tail; 2 sm Onions; chopped; 1 Whiting; remove fillets and; ; skin off; 1/4 ts Powdered saffron; 1 White of leek; chopped; 1 tb Chopped parsley plus more to; 1 Bay snapper; filleted, skin; 1 Trevally fillet; skin; ; sliced and set; 4 Cloves garlic crushed; ; removed; 1 Rock lobster tail; meat; 2 John Dory fillets; Salt and pepper; 4 tb olive oil; 1 Garfish; remove fillets and; ; set aside; ; and diced; 1/4 Bulb fennel; chopped; ; set aside; ; aside.

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INGREDIENTS

6 sl Crusty bread; toasted (6 to
2 Flat head fillets
6 Roma tomatoes; peeled,
250 g Blue eye cod; fillet, tail
2 sm Onions; chopped
1 Whiting; remove fillets and
; skin off
1/4 ts Powdered saffron
1 White of leek; chopped
1 tb Chopped parsley plus more to
1 Bay snapper; filleted, skin
1 Trevally fillet; skin
; sliced and set
4 Cloves garlic crushed
; removed
1 Rock lobster tail; meat
2 John Dory fillets
Salt and pepper
4 tb olive oil
1 Garfish; remove fillets and
; set aside
; and diced
1/4 Bulb fennel; chopped
; set aside
; aside.

Servings

INSTRUCTIONS

Cut the larger fish fillets into strips, removing any bones on the way; leave smaller fillets whole or cut only in half. Heat the oil in a large pot. Add the garlic, onion, leek and saffron powder and sweat quickly. Then add tomato, fennel and parsley, mix together and add all the thicker seafood cuts and add enough cold water to just cover the seafood, set to boil over a high heat. After eight minutes add the more delicate cuts of fish, season with salt and pepper and cook a further seven minutes. Divide the shellfish between the bowls on the bread then pour the liquor (stock) of the bouillabaisse over some slices of crusty bread in soup bowls, garnished with sections of the lobster and lots of fresh parsley. Per serving: 800 Calories (kcal); 58g Total Fat; (62% calories from fat); 25g Protein; 55g Carbohydrate; 57mg Cholesterol; 146mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 10 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Bouillabaisse a la Marseillaise

6 sl Crusty bread; toasted (6 to
2 Flat head fillets
6 Roma tomatoes; peeled,
250 g Blue eye cod; fillet, tail
2 sm Onions; chopped
1 Whiting; remove fillets and
 ; skin off
1/4 ts Powdered saffron
1 White of leek; chopped
1 tb Chopped parsley plus more to
1 Bay snapper; filleted, skin
1 Trevally fillet; skin
 ; sliced and set
4 Cloves garlic crushed
 ; removed
1 Rock lobster tail; meat
2 John Dory fillets
 Salt and pepper
4 tb olive oil
1 Garfish; remove fillets and
 ; set aside
 ; and diced
1/4 Bulb fennel; chopped
 ; set aside
 ; aside.

Cut the larger fish fillets into strips, removing any bones on the  way; leave smaller fillets whole or cut only in half.    Heat the oil in a large pot. Add the garlic, onion, leek and saffron  powder and sweat quickly. Then add tomato, fennel and parsley, mix  together and add all the thicker seafood cuts and add enough cold  water to just cover the seafood, set to boil over a high heat. After  eight minutes add the more delicate cuts of fish, season with salt  and pepper and cook a further seven minutes.    Divide the shellfish between the bowls on the bread then pour the  liquor (stock) of the bouillabaisse over some slices of crusty bread  in soup bowls, garnished with sections of the lobster and lots of  fresh parsley.        Per serving: 800 Calories (kcal); 58g Total Fat; (62% calories from  fat); 25g Protein; 55g Carbohydrate; 57mg Cholesterol; 146mg Sodium  Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 10 Vegetable; 0 Fruit;  11 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (276g)
Recipe Makes: 1 servings

Calories: 138
Calories from Fat: 122 (88%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 157.6mg		5 %
Potassium 51.5mg		1 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.8g
Protein 0.8g		1 %
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.

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Calories per serving: 138

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