* Exported from MasterCook *

BOUILLABAISSE FRENCH FISH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : 5-10G Low Carb Soup Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kg fish fillets -- 6lb
asst. bream, snapper, whiting, sole and y
1 lobster -- or crayfish
12 lg shrimp -- prawns
1/2 cup olive oil
5 garlic clove
1 lg onion
4 lg tomatoes
2 leeks
1 bay leaf
1 tsp parsley
1 tsp thyme
1 tsp fennel
1/8 tsp saffron
salt and pepper -- to taste
1/2 bottle white wine -- dry
125 g scallops -- 4 oz optional
1 eel -- optional

Fillet the big fish and leave small fish whole with head and tails removed. Select six kinds of fish weighing altogether 3 kg 6 1b when dressed.
2. The lobster needs to be cleaned and the sac removed from near the head. Cut the lobster by holding it with a towel for protection and with a large heavy sharp knife cut through the lobster near the head. Slice the tail into 5 crosswise pieces. Cut the claws from the lobster and separate the joints from the claws. Crack the flat side of each large claw. Remove the feelers and cut the body section in half lengthways. Save the coral. Do not peel the prawns.
3. Put the olive oil in a large heavy saucepan or kettle and add the finely chopped vegetables and herbs, first skinning the tomatoes. Cook for 5 minutes then let cool.
4. Lay the fish on top of the vegetables adding the shellfish last. If cooked lobster is used, add it to the stew the last 5 minutes. If any tender fish is cooked, add it the last 7 or 8 minutes so it won’t fall apart.
5. Cover with half water and half dry white wine and let it cook no longer than 15 minutes altogether after it begins to boil.
6. Cook very gently and add salt and pepper after it has cooked 10 minutes.
7. Have buttered french bread toast in soup plates and pour the broth over it. Serve the fish on separate plates.

Serves 8.



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Per Serving (excluding unknown items): 523 Calories; 18g Fat (31.9% calories from fat); 78g Protein; 9g Carbohydrate; 1g Dietary Fiber; 211mg Cholesterol; 313mg Sodium. Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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