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Name: Bouillabaisse
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lb Mixed shellfish; 3 Orange peel strips; 1 bn Fennel sprigs; 1 pn Saffron; 8 oz Clam juice; 2 lb Cubed fish - mixed white; 2 Minced garlic cloves; 4 Chopped; seeded tomatoes; 1 Sprig fresh thyme; 2 tb olive oil; 3 Fish bouillon cubes; 2 Finely chopped leeks

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INGREDIENTS

1 lb Mixed shellfish
3 Orange peel strips
1 bn Fennel sprigs
1 pn Saffron
8 oz Clam juice
2 lb Cubed fish - mixed white
2 Minced garlic cloves
4 Chopped; seeded tomatoes
1 Sprig fresh thyme
2 tb olive oil
3 Fish bouillon cubes
2 Finely chopped leeks

Servings

INSTRUCTIONS

Directions: In a large pot, heat the olive oil over medium heat. Add the garlic and leeks and saute briefly. Add the tomatoes and cook for 3 minutes. Dissolve the fish bouillon cubes in 6 cups of hot water and the clam juice. Add to the pot and bring to a boil. Stir in the fennel, orange peel, saffron, and thyme. Add the fish and cook for approximately 8-10 minutes. Add the shell fish and cook five minutes more until seafood is cooked through. Serve with French bread with Roville. Roville is made by soaking two pieces of white bread in milk until saturated. Place in a food processor with 1 T. tomato paste, 2 minced garlic cloves, dashes of paprika and cayenne pepper. Drizzle in olive oil until it forms a soft paste. Spread onto French bread.

NOTES

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Bouillabaisse

1 lb Mixed shellfish
3 Orange peel strips
1 bn Fennel sprigs
1 pn Saffron
8 oz Clam juice
2 lb Cubed fish - mixed white
2 Minced garlic cloves
4 Chopped; seeded tomatoes
1 Sprig fresh thyme
2 tb olive oil
3 Fish bouillon cubes
2 Finely chopped leeks

Directions: In a large pot, heat the olive oil over medium heat. Add  the garlic and leeks and saute briefly. Add the tomatoes and cook for  3 minutes. Dissolve the fish bouillon cubes in 6 cups of hot water  and the clam juice. Add to the pot and bring to a boil. Stir in the  fennel, orange peel, saffron, and thyme. Add the fish and cook for  approximately 8-10 minutes. Add the shell fish and cook five minutes  more until seafood is cooked through. Serve with French bread with  Roville. Roville is made by soaking two pieces of white bread in milk  until saturated. Place in a food processor with 1 T. tomato paste, 2  minced garlic cloves, dashes of paprika and cayenne pepper. Drizzle  in olive oil until it forms a soft paste. Spread onto French bread.

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Nutrition

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Serving Size: 1 Serving (1598g)
Recipe Makes: 1 servings

Calories: 102
Calories from Fat: 78 (76%)

Amt Per Serving		% DV

	Total Fat 8.6g	12 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1g
Cholesterol 2.3mg		1 %
Sodium 354.4mg		12 %
Potassium 347.9mg		9 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.4g
Protein 5.3g		8 %
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: 102

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