Bouillabaisse
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 cup olive oil
- 1 bay leaf
- 1/8 tsp pepper
- 4 cloves garlic mashed
- 1 cup onion minced
- 1/2 tsp thyme dried
- 3/4 cup leek white part minced
- 4 medium tomatoes ripe roughly chopped
- 2 1/2 quarts seafood stock i used swanson brand
- 6 sprigs parsley
- 1/8 tsp fennel dried
- 2 big pinches saffron
- 2 inch piece orange peel
- shellfish shells meat removed for use later shrimp, crab, lobster
- 3-4 lbs shell fish shrimp lobster, crab, clams, mussels
- 3-4 lbs firm-fleshed fish cod halibut,flounder, grouper
- Carbohydrate 816.878843056966 g
- Cholesterol 2338.5600019769 mg
- Fat 636.809691357452 g
- Fiber 0.743621924248439 g
- Protein 550.6660099498 g
- Saturated Fat 373.978755596561 g
- Serving Size 1 1 recipe (8118g)
- Sodium 8555.89414857242 mg
- Sugar 816.135221132718 g
- Trans Fat 32.1519933351405 g
- Calories 11078 calories
Cook the onions and leeks slowly in olive oil for 5 minutes or until tender but not brown.Stir in the garlic and tomatoes. Raise heat to moderate and cook 5 minutes more.Add the seafood stock, herbs, seasonings and shellfish shells and cook uncovered at a moderate boil for 30-40 minutes.Strain the soup though a mesh sieve, pressing juices out of ingredients. You should have 2 1/2 quarts liquid, if not add additional seafood stock or clam juice.Correct the seasoning by adding salt or a bit more saffron if you feel it necessary.Take your 2 1/2 quarts liquid and place in a tall stockpot.Bring the soup to a rapid boil 20 minutes before serving. Add lobster, crab, and fish. Quickly bring back to a boil and boil rapidly for 5 minutes. Add the shrimp, clams and mussels and simmer for 5 minutes longer or until the fish are just tender. Do not over cook or seafood and fish will become tough.Serve immediately with a sprinkling of fresh parsley on top. The traditional French way of serving this aromatic soup is to ladle the broth into bowls and serve the fish and seafood on a separate platter.
