Paris-Brest
The ultimate fisherman’s stew, served with a crusty bread, and a salad. Round this festive meal with a rough red wine like Chianti, or a Zinfandel
Bouillabaisse
2015-04-07 02:21:22
Serves 8
Nutrition Facts
Serving Size
1229g
Servings
8
Amount Per Serving
Calories 1506
Calories from Fat 493
% Daily Value *
Total Fat 55g
85%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 22g
Cholesterol 598mg
199%
Sodium 1933mg
81%
Total Carbohydrates 27g
9%
Dietary Fiber 3g
13%
Sugars 7g
Protein 204g
Vitamin A
58%
Vitamin C
86%
Calcium
45%
Iron
103%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 cup fruity, dark green olive oil
- 1 1/2 cups well rinsed coarsely chopped leeks
- 1 cup finely chopped yellow onions
- 2 cups canned tomato puree
- 3 cups chopped fresh tomatoes
- 2 tablespoons dried thyme
- 1/2 cup chopped fresh Italian parsley
- 2 bay leaves
- 2 cups dry white wine
- 4 cups Fish Stock
- Salt and freshly ground pepper
- 6 tablespoons unsalted butter, room temperature
- 2 teaspoons flour
- 1 1/2 teaspoons whole saffron
- 2 quarts fresh mussels, scrubbed and debearded
- 49 Cherrystone clams, scrubbed
- 3 lbs. skinless firm white fish steaks, such as bass, snapper, and cod, cut into large cubes
- 36 raw shrimp, shelled and deveined
- 4 lobster tails, fresh or defrosted (1 lb. each) shelled and halved crosswise
- Garlic croutons
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the leeks and onions and cook, covered, until the vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.
- Add the tomato puree, tomatoes, thyme, parsley, bay leaves, wine. fish stock, and salt and pepper. Simmer to blend the flavors, 20 minutes.
- Blend the butter and flour together in a bowl and then whisk the mixture into the tomato mixture.
- Add the saffron and the mussels and clams in their shells and simmer for 5 minutes. Add the fish, shrimp and lobster tails and simmer until all the shellfish are opened and the fish is done, another 5 minutes. Do not overcook.
- Ladle into hot soup plates, discarding any mussels or clam that have not opened. Garnish with garlic croutons, and serve immediately.
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