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Suggest a better descriptionIn a large saucepan, sweat all the vegetables (except the potatoes), herbs and spices in the olive oil for 5 minutes. Add the wine and reduce by half. Layer the potatoes on top of the vegetables and scatter the fish on top. Add enough water to just cover and bring to the boil for 2 minutes. Skim. Cook just under simmering point for 30 minutes or until the potatoes are tender. Add the mussels, raise the heat a little and cook for 4 minutes or until they are open. Discard any unopened shells. Place the cooking pot on the table for everyone to help themselves. Accompany with some a?oli mixed with a little chilli, and croutons made from French bread brushed with olive oil and garlic and crisped in the oven. NOTES : This is one of the greatest of all French dishes, traditionally made with a mixture of small Mediterranean rockfish that the Marseilles fishermen find in the bottom of their nets. Here I have used larger fish but you can make this recipe with good results using almost any firm-fleshed fish.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 6 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.9mg | 1 % | |
Potassium 2.7mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 1
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