Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / British Columbia Bouillabaisse Recipe
    Lost? Site Map

    British Columbia Bouillabaisse

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Tootsie's Note:

    Great one dish meals for seafood lovers.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To make tomato sauce:
    2. 2
      Heat 4 T. olive oil over low to medium heat, and cook onion, 4 minced cloves garlic and fennel until vegetables begin to soften.
    3. 3
      Add tomatoes and increase heat to medium-high; cook until mixture bubbles.
    4. 4
      Stir in 1/2 c. wine and the fish stock.
    5. 5
      Lower heat and cook gently for about 15 minutes, until liquid is reduced to sauce-like consistency.
    6. 6
      Season with salt & pepper to taste and remove from heat.
    7. 7
      Prepare fish:
    8. 8
      Wash shellfish and shell prawns if necessary.
    9. 9
      Cut fish into 2 inch cubes.
    10. 10
      Heat 2 T. olive oil in a pot large enough to hold all the seafood.
    11. 11
      Saute 2 remaining minced garlic cloves over low to medium heat until soft but not browned.
    12. 12
      Add salmon, whitefish and prawns and saute for 3 to 4 minutes over increased heat.
    13. 13
      Add mussels, clams, scallops and remaining cup of white wine.
    14. 14
      Simmer until clams and mussels begin to open and prawns begin to change color.
    15. 15
      Add tomato sauce and simmer until heated through.
    16. 16
      Serve in bowls with garlic butter and plenty of french bread.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    You Might Also Like...

    View All Stew Recipes

    Advertisement

    Nutritional Facts for British Columbia Bouillabaisse

    Serving Size: 1 (579 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 461.4
     
    Calories from Fat 171
    37%
    Total Fat 19.0 g
    29%
    Saturated Fat 2.8 g
    14%
    Cholesterol 172.0 mg
    57%
    Sodium 1025.9 mg
    42%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 3.7 g
    15%
    Sugars 3.5 g
    14%
    Protein 43.1 g
    86%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites