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Suggest a better descriptionSkin fish and cut into serving sized pieces. Use fillets. Flounder or other firm white fish may be substituted. *Reserve broth from steamed clams for use in the bouillabaise. Heat olive oil in a lg. pot and cook garlic and onion til soft over mod. heat. Add the leek and cook for 10 min. Add tomatoes and sugar. Simmer 5 min. Add all rem. ingred. except seafood and simmer 30 min., covered. Strain the broth discarding the orange zest and bay leaf. Puree the remaining veg. with some of the broth and return it to the pot. Add the salt and pepper adjusting to suit your taste. This portion can be refrigerated or frozen at this point. Strain the broth from the steamed clams and add to the pot. Add the clams (may be diced, if preferred). Add the remaining seafood and the dark portion of the leek and simmer for 3-5 min. DO NOT OVERCOOK. Correct the seasonings. Ladle into bowls and serve with garlic bread and Sauce Rouille. I do not serve the shellfish in the shells as restaurants do due to the difficulty and awkwardness in the ability for guests to eat it while "fiddling" around with the shells. Recipe may be halfed. LISA CRAWLEY/CEDAR RAPIDS
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 241 | ||
Calories from Fat: 28 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 124.3mg | 38 % | |
Sodium 217.3mg | 7 % | |
Potassium 635.7mg | 17 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 9.1g | ||
Protein 33g | 47 % | |
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: 241
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