Boullabaise^ Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Finely chopped onions,
1 tsp: Ground turmeric,
2 tbsp: Minced garlic,
1 lbs: Skinned, boned monk fish or
2 cup: Finely chopped leeks, white
-snapper fillet,
-part only,
1 lbs: Skinned, boned swordfish,
6 cup: Fish stock,
-sea bass or fluke,
1 1/4 cup: Finely diced celery,
1 lbs: Skinned, boned tilefish or
2 cup: Coarsley chopped red bell,
-halibut fillet,
-pepper,
2 1/2 cup: Chopped tomatoes,
1/2 tsp: Fennel seeds,
8 ounce: Large shrimp, peeled
2 tsp: Loosley packed saffron,
18: Littleneck clams,
2 tbsp: No salt added tomato paste,
1/3 cup: Finely chopped Italian,
1 large: Bay leaf,
-parsley,
1/2 tsp: Dried leaf thyme,
Directions:
Saute onions, garllic and leeks in 2 tablespoons of the stock in a
large saucepan until wilted. Add celery and bell peppers. cook about
1 minute, stirring, then add fennel, saffron, remaining stock, tomato
paste, bay leaf, thyme and turmeric. Cook 10 minutes. Cut all fish
into 1-2" cubes. Add monk fish and tomatoes to vegetable mixture.
Stir and cook 3-5 minutes, then add swordfish and tilefish. cook 3-5
minutes more; add shrimp and clams. Cook 7-10 minutes until shrimp
are pink and clams open. discard any cla Sprinkle with parsley and
stir. Serve with rice. Makes 12 servings.
Per serving without rice: Calories: 194 Protein: 33g Carbohydrates:
10g Fat: 2g, 0.09% Sodium: 161mg Cholesterol: 98mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95
Source from luhu.jp
large saucepan until wilted. Add celery and bell peppers. cook about
1 minute, stirring, then add fennel, saffron, remaining stock, tomato
paste, bay leaf, thyme and turmeric. Cook 10 minutes. Cut all fish
into 1-2" cubes. Add monk fish and tomatoes to vegetable mixture.
Stir and cook 3-5 minutes, then add swordfish and tilefish. cook 3-5
minutes more; add shrimp and clams. Cook 7-10 minutes until shrimp
are pink and clams open. discard any cla Sprinkle with parsley and
stir. Serve with rice. Makes 12 servings.
Per serving without rice: Calories: 194 Protein: 33g Carbohydrates:
10g Fat: 2g, 0.09% Sodium: 161mg Cholesterol: 98mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95
Source from luhu.jp