| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
|
Tamara1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Whiting; remove fillets and |
|
|
; set aside |
| 1 |
|
Garfish; remove fillets and |
|
|
; set aside |
| 1 |
|
Trevally fillet; skin removed |
| 2 |
|
Flat head fillets |
| 250 |
g |
Blue eye cod; fillet, tail end & |
|
|
; skin off |
| 1 |
|
Bay snapper; filleted, skin |
|
|
; removed |
| 2 |
|
John Dory fillets |
| 1 |
|
Rock lobster tail; meat removed and |
|
|
; sliced and set |
|
|
; aside. |
| 4 |
tb |
Olive oil |
| 2 |
sm |
Onions; chopped |
| 1 |
|
White of leek; chopped |
| 6 |
|
Roma tomatoes; peeled, de-seeded |
|
|
; and diced |
| 4 |
|
Cloves garlic crushed |
| 1 |
tb |
Chopped parsley plus more to serve |
| 1/4 |
ts |
Powdered saffron |
| 1/4 |
|
Bulb fennel; chopped |
|
|
Salt and pepper |
| 6 |
sl |
Crusty bread; toasted (6 to 8) |
INSTRUCTIONS
Cut the larger fish fillets into strips, removing any bones on the
way; leave smaller fillets whole or cut only in half.
Heat the oil in a large pot. Add the garlic, onion, leek and saffron
powder and sweat quickly. Then add tomato, fennel and parsley, mix
together and add all the thicker seafood cuts and add enough cold
water to just cover the seafood, set to boil over a high heat. After
eight minutes add the more delicate cuts of fish, season with salt
and pepper and cook a further seven minutes.
Divide the shellfish between the bowls on the bread then pour the
liquor (stock) of the bouillabaisse over some slices of crusty bread
in soup bowls, garnished with sections of the lobster and lots of
fresh parsley.
Converted by MC_Buster.
Per serving: 800 Calories (kcal); 58g Total Fat; (62% calories from
fat); 25g Protein; 55g Carbohydrate; 57mg Cholesterol; 146mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 10 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”