Easy Bouillabaisse
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 178178 cal |
| pro | 17 g17g pro |
| total fat | 8 g8g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 6 g6g carb |
| fibre | 1 g1g fibre |
| chol | 37 mg37mg chol |
| sodium | 395 mg395mg sodium |
| potassium | 563 mg563mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1717 iron |
| vit A | 1313 vit A |
| vit C | 1515 vit C |
| folate | 1414 folate |
- Preparation time: 10 minutes
- Total time : 20 minutes
Ingredients
- 1 tbsp olive oil 1 tbsp olive oil
- 1 tbsp butter 1 tbsp butter
- 1/2 cup finely chopped shallots 1/2 cup finely chopped shallots or onion
- 1 bay leaf 1 bay leaf
- 2 plum tomatoes , seeded and chopped2 plum tomatoes, seeded and chopped
- 1 clove garlic , minced1 clove garlic, minced
- 1/4 tsp salt 1/4 tsp salt
- 1 bottle (240 mL) clam juice 1 bottle (240 mL) clam juice
- 1/2 cup white wine 1/2 cup white wine or water
- 1 lb mussels , scrubbed1 lb mussels, scrubbed
- 8 oz halibut fillets , cubed8 oz halibut fillets or cod fillets, cubed
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
Preparation
In large saucepan, heat oil with butter over medium heat; cook shallots and bay leaf, stirring often, until shallots are softened, about 3 minutes.
Stir in tomatoes, garlic and sa< cook, stirring, for 1 minute. Stir in clam juice, wine and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes.
Add mussels and halibut; cover and cook until mussels open and fish flakes easily when tested, about 6 minutes. Discard bay leaf and any mussels that do not open. Stir in parsley.
Stir in tomatoes, garlic and sa< cook, stirring, for 1 minute. Stir in clam juice, wine and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes.
Add mussels and halibut; cover and cook until mussels open and fish flakes easily when tested, about 6 minutes. Discard bay leaf and any mussels that do not open. Stir in parsley.
Source : Canadian Living Magazine: November 2010
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