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Name: Bouillabaisse
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pn Saffron; 6 Langoustines; 1 Russet potato peeled; in; 6 c Fish stock; 4 tb Virgin olive oil; 6 Live crayfish; 6 1-inch cubes cod; 12 Mussels; cleaned and; 1 md Rascasse or red perch; 6 Cloves garlic; thinly sliced; 6 1-inch cubes monkfish; 6 1-inch cubes sea bass; 1 md Spanish onion; in 1/2" dice

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INGREDIENTS

1 pn Saffron
6 Langoustines
1 Russet potato peeled; in
6 c Fish stock
4 tb Virgin olive oil
6 Live crayfish
6 1-inch cubes cod
12 Mussels; cleaned and
1 md Rascasse or red perch
6 Cloves garlic; thinly sliced
6 1-inch cubes monkfish
6 1-inch cubes sea bass
1 md Spanish onion; in 1/2" dice

INSTRUCTIONS

In a large soup pot, heat oil until smoking. Add onion, garlic and saffron and cook until softened, about 5 to 6 minutes. Add potato and fish stock and bring to a boil. Add monkfish and whole rascasse (or perch) and simmer 2 to 3 minutes. Add cod, bass, mussels, crayfish and langoustines and simmer until fish is cooked through and mussels have opened, about 10 to 15 minutes. Divide fish among 6 bowls and serve broth in a tureen. Serve immediately with toasted bread and rouille. Yield: 6 servings Notes: Recipes for #ME1A10 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A10 Posted to MC-Recipe Digest V1 #1045 by Sue on Jan 26, 1998

NOTES

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Bouillabaisse

1 pn Saffron
6 Langoustines
1 Russet potato peeled; in
6 c Fish stock
4 tb Virgin olive oil
6 Live crayfish
6 1-inch cubes cod
12 Mussels; cleaned and
1 md Rascasse or red perch
6 Cloves garlic; thinly sliced
6 1-inch cubes monkfish
6 1-inch cubes sea bass
1 md Spanish onion; in 1/2" dice

In a large soup pot, heat oil until smoking. Add onion, garlic and saffron  and cook until softened, about 5 to 6 minutes. Add potato and fish stock  and bring to a boil. Add monkfish and whole rascasse (or perch) and simmer  2 to 3 minutes. Add cod, bass, mussels, crayfish and langoustines and  simmer until fish is cooked through and mussels have opened, about 10 to 15  minutes. Divide fish among 6 bowls and serve broth in a tureen. Serve  immediately with toasted bread and rouille.    Yield: 6 servings    Notes: Recipes for #ME1A10 Copyright Mario Batali 1997. All rights  reserved.    Recipe by: MEDITERRANEAN MARIO #ME1A10    Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26,  1998

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Nutrition

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Serving Size: 1 Serving (242g)
Recipe Makes: 6 Servings

Calories: 119
Calories from Fat: 98 (82%)

Amt Per Serving		% DV

	Total Fat 10.9g	15 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 1.3g
Cholesterol 2.3mg		1 %
Sodium 363.7mg		13 %
Potassium 335.9mg		9 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
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: 119

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