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    You are in: Home / Recipes / Berghoff Restaurant Bouillabaisse Recipe
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    Berghoff Restaurant Bouillabaisse

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Chocolatl's Note:

    When I got my first job, I used my first paycheck to treat my parents to dinner at the Berghoff Restaurant. It was Friday, and bouillabaisse was the special. There was no salmon in it then; at least, I don't remember any. This isn't cheap, so as with any fresh fish dish, use whatever combination of fish and shellfish is available and seems fresh. From the Berghoff Family Cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
    2. 2
      Simmer for 15 minutes.
    3. 3
      Add all the seafood.
    4. 4
      Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
    5. 5
      Season with salt and pepper.

    Ratings & Reviews:

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    Nutritional Facts for Berghoff Restaurant Bouillabaisse

    Serving Size: 1 (650 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 425.0
     
    Calories from Fat 87
    20%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.7 g
    8%
    Cholesterol 177.9 mg
    59%
    Sodium 1037.5 mg
    43%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.1 g
    12%
    Protein 67.9 g
    135%

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