Bouillabaisse is the classic stew of fishers along the French coast and celebrates the best of the sea.
- 6 extra large (26/30) shrimp
- 6 mussels
- 4 little neck clams
- 1/2 cup colored peppers, cubed
- 1/4 cup white onions, cubed
- 1/4 cup chorizo, cooked & drained
- 1/2 garlic clove, minced
- 2 bay leaves
- 1 3/4 cup white wine
- 2 cups fish stock
- 3/4 cup tomato sauce
- 5 fingerling potatoes, cooked
- 3 pieces fish (2 ounces each piece)
- In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 149 (18%)
(25%)Total Fat 16g
(27%)Saturated Fat 5g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrate 83g
(51%)Dietary Fiber 13g
Sugar Alcohols 0g
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