Bouillabaisse Recipe

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Ingredients

Count

Nutrition

1046

Calories

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Ingredients:

Serving

12 to 16 (1/2-inch- thick) baguette slices
3 tbsp extra-virgin olive oil
1 garlic clove, halved
1 (1- to 1 1/4-lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 turkish or 1/2 california bay leaf
1/4 tsp crumbled saffron threads
1 1/2 tbsp coarse sea salt
1/2 tsp black pepper
9 cups white fish stock
3 lb mixed skinned white fish fillets (such as monkfish , turbot , red snapper , striped bass , porgy , grouper , and/or cod) , cut into 2-inch pieces
rouille

Directions:

Make croutons: Preheat oven to 250°F.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake in middle of oven until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup: Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish to soup and simmer, uncovered, 2 minutes. Stir in remaining fish and lobster, including juices, and simmer, uncovered, until they are just cooked through, 3 to 5 minutes.
Stir 3 tablespoons broth from soup into rouille until blended. Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and lobster from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 teaspoon rouille and serve remainder on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1046.26 Kcal (4380 kJ)
Calories from fat	359.15 Kcal
		% Daily Value*
Total Fat	39.91g	61%
Cholesterol	177.71mg	59%
Sodium	3172.87mg	132%
Potassium	1875.27mg	40%
Total Carbs	84.79g	28%
Sugars	7.38g	30%
Dietary Fiber	7.26g	29%
Protein	82.28g	165%
Vitamin C	23.4mg	39%
Vitamin A	0.8mg	25%
Iron	3.1mg	17%
Calcium	208.1mg	21%

Amount Per 100 g
Calories	105.43 Kcal (441 kJ)
Calories from fat	36.19 Kcal
		% Daily Value*
Total Fat	4.02g	61%
Cholesterol	17.91mg	59%
Sodium	319.74mg	132%
Potassium	188.97mg	40%
Total Carbs	8.54g	28%
Sugars	0.74g	30%
Dietary Fiber	0.73g	29%
Protein	8.29g	165%
Vitamin C	2.4mg	39%
Vitamin A	0.1mg	25%
Iron	0.3mg	17%
Calcium	21mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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