Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Bouillabaisse Americaine Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2637g | |
| Calories 2071 | |
| Calories from Fat 132 | 6% |
| Total Fat 14.73g | 18% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 382mg | 127% |
| Sodium 8492mg | 354% |
| Potassium 3527mg | 101% |
| Total Carbs 300.78g | 80% |
| Dietary Fiber 18.2g | 61% |
| Sugars 22.37g | 15% |
| Protein 178.4g | 285% |
Ingredients Convert Measures
- 1/2 pound haddock, flounder or possibly halibut fillets
- 1/2 pound cod, sole or possibly pollock fillets
- 1 lobster rail (about 1/2 lb.)
- 1 pkg. (6 ounce.) frzn crabmeat, thawed
- 1 can (10 ounce.) frzn oysters, thawed
- 5 c. water
- 1/2 c. minced onion
- 2 med. cloves garlic, crushed
- Extra virgin olive oil
- 1/4 c. all-purpose flour
- 1 can (16 ounce.) tomatoes
- 1/8 teaspoon powdered saffron
- 1/2 teaspoon grnd thyme
- 1 teaspoon grnd basil
- Dash of grnd fennel
- 1 bay leaf
- 1 whole red pepper, dry
- 2 teaspoon salt
- Dash of pepper
- 1 lemon, sliced
- 6 to 8 slices French bread
- Aioli Sauce (recipe follows)
- Snipped parsley
Directions
- Place haddock, cod, lobster tail, crabmeat, oysters (with liquor) and water in Dutch oven or possibly large saucepan. Heat to boiling; reduce heat. Simmer over low heat just till fish flakes easily with fork. Drain fish, reserving liquid. Remove lobster meat from shell; place lobster and shell with other fish on serving platter. Cover; keep hot while preparing soup.
- Add in water to reserved fish liquid to measure 5 c.. Cook onion and garlic in extra virgin olive oil in Dutch oven till tender. Fold in flour; cook over low heat till mix is smooth and bubbly. Remove from heat; stir in reserved fish liquid gradually Stir in tomatoes, saffron, thyme, basil, fennel, bay leaf, red pepper, salt and pepper. Heat to boiling; reduce heat. Simmer over low heat about 15 min. Remove bay leaf and red pepper; stir in lemon slices.
- Spread bread slices with Aioli Sauce; place 1 slice in each soup bowl. Ladle soup over bread. Sprinkle platter of cooked fish with parsley. Each person adds his own fish to the soup. Serve additional Aioli Sauce with soup.
