1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (721g) Recipe makes 4 servings
Calories 470
Calories from Fat 75		(16%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 145mg		48%
Sodium 1259mg		52%
Potassium 1901mg		54%
Total Carbohydrate 47.6g		15%
	Dietary Fiber 6.5g	25%
	Sugars 13.4g
Protein 50.6g		101%
detailed view... how is this calculated?

My Good Bouillabaisse

Recipe #40849 | 30 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: MizzNezz
Sep 20, 2002

An easier bouillabaisse to make, this one is quick and tasty! Just add a crusty loaf of bread and a salad.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
16 ounces clam juice
1 cup chopped onion
2 leeks, thinly sliced
5 cloves garlic, minced
12 ounces small potatoes, quartered
1 (28 ounce) can Italian plum tomatoes, chopped
1 lb halibut, cut into 2 in cubes
8 ounces bay scallops
8 ounces large shrimp, peeled and cleaned
2 teaspoons basil
1 teaspoon thyme
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon pepper

Directions

1
In dutch oven on med heat, bring oil and 1/4 cup clam juice to a boil.
2
Add onions, leeks, garlic and potatoes.
3
Cook and stir for 4 minutes.
4
Add remaining clam juice, and tomatoes (with juice); bring to a boil.
5
Cook and stir for 10 minutes.
6
Add halibut, scallops and shrimp; cook and stir for 5 minutes.
7
Stir in herbs and salt and pepper.
8
Cook 1 more minute.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Featured Reviews for This Recipe

From: ChefMarvelIris

On Mar 11, 2006

Wonderful recipe. I added a can of clams, some crab meat, the juice of 2 lemons and saffron and what was originally a wonderful recipe by itself, became awesome to suit the taste of my family. The more fish/shellfish the better. I'm going to try this later in the season with mussels and lobster included.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Sackville

On Oct 11, 2002

This is definitely a more simple version of bouillabaisse than I am used to but a good thick one that is isn't overly complicated or time consuming. I had to use some different fish (mussels and cod, instead of halibut and scallops) because of what was available in my store, but I think this recipe is easily adaptable to any number of seafood combinations. I did have to cook it for about 15 minutes longer than indicated though before the potatoes were totally done, and added a bit extra water as a result.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews