Bouillabaisse, American Style |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 11 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 medium onion, chopped | 1 stalk celery, chopped | 1 leek, finely chopped |
| 1 clove garlic, minced | 1/4 cup olive oil | 2 (28-ounce) cans Italian-style tomatoes, drained and chopped |
| 2 cups clam juice | 2 cups Chablis or other dry white wine | 2 tablespoons chopped fresh parsley |
| 1 small bay leaf | 1 teaspoon fennel seeds, crushed | 1/2 teaspoon salt |
| 1/2 teaspoon dried whole thyme | 1/4 teaspoon pepper | 1/8 teaspoon ground saffron |
| 1 pound unpeeled medium-size fresh shrimp | 1 (1/2-pound) fresh lobster tail, split, cleaned, and coarsely chopped | 1/2 pound fresh sea scallops |
| grated Parmesan cheese | ||
| 1 | Saute onion, celery, leek, and garlic in olive oil in a large Dutch oven 5 minutes or until vegetables are tender. Add tomatoes and next 9 ingredients; stir well. Bring mixture to a boil; reduce heat, and simmer, uncovered, 15 minutes. |
| 2 | Peel and devein shrimp. Add shrimp, lobster, and sea scallops to tomato mixture, stirring well; cook 5 minutes or until shrimp turn pink and lobster and scallops are done. Remove and discard bay leaf. Ladle into individual soup bowls, and sprinkle each serving with grated Parmesan cheese. |