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California Bouillabaisse
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Rating: 3.9/5 (37 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Californian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 483
% Daily Value**
Total Fat 19g
29%
Saturated Fat 8g
13%
Unsaturated Fat 2g
Cholesterol 166mg
55%
Sodium 1164mg
48%
Total Carbohydrate 11g
4%
Dietary Fiber 1g
3%
Sugars 2g
Protein 59g
Vitamin A  20%Vitamin C  34%
Calcium  18%Iron  28%
Potassium  37%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

California Bouillabaisse

Recipe Tags: Sauce Recipes

Date Added: February 07, 2013
Here's a recipe that puts a West Coast twist on the classic French seafood-and-vegetable soup, with mouth-watering ingredients including lobster, snapper, halibut, clams, shrimp, crab, oysters, mussels, leeks, and fennel.

Ingredients:

1/2 cup Vegetable Oil Oil
2 Garlic cloves minced
1 Onion sliced
2 Leeks thinly sliced
1 Bay Leaf
2 cups Tomatoes Peeled and chopped
2 cups Fish Stock
1 cup Dry White Wine
1/2 teaspoon Fennel Seed Crushed
1/8 teaspoon Saffron Crushed threads
1 teaspoon Salt
1/4 teaspoon Lemon Black Pepper
2 tablespoons Parsley Minced
2 Lobster tails split through shells
1 lb Red Snapper cut in chunks
1 lb Sea Halibut chunks
12 Shrimp medium
6 Crabs Dungeness legs
6 Clams
6 Oysters
6 Mussels
White Bread Crusty (optional)
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Directions:

1. Heat oil in large pot.

2. Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned.

3. Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley.

4. Bring to boil. Reduce heat and simmer about 5 minutes.

5. Add lobster, snapper and halibut and cook 10 minutes.

6. Rinse shrimp and crab and scrub clams, oysters and mussels.

7. Add shellfish to pot and cook 5 minutes or until shells open.

8. Ladle into large soup plates and serve with crusty bread, if desired.

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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 34% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Fish, Shellfish, Gluten, Tomato, Sulfites, Garlic, Shrimp, Iodine, Onion allergies.
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