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Perch Bouillabaisse

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Ingredients
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Flour 2 Tablespoon
  Margarine 2 Tablespoon
  Tomato paste 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Cloves 8
  Bay leaves 2
  Curry powder 1 1⁄2 Teaspoon
  Cooking sherry 1⁄2 Cup (8 tbs)
  Tabasco sauce 1 Dash
  Salt 1⁄2 Teaspoon
  Perch fillets 4 Pound
  Boiling water 1 1⁄2 Quart
  Mushrooms 1⁄2 Pound, sliced
Directions

Saute onions and garlic in margarine.
Stir in flour.
Add tomato paste, water, 4 cloves, bay leaves, curry, 1/4 cup sherry and tabasco sauce.
Simmer 30 minutes, then add salt, fish, remaining cloves and sherry to boiling liquid.
Simmer 15 minutes.
Add mushrooms and cook 5 minutes more.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Fish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2704 Calories from Fat 541

% Daily Value*

Total Fat 61 g94.2%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 720 mg240%

Sodium 3351.6 mg139.6%

Total Carbohydrates 157 g52.4%

Dietary Fiber 29.7 g118.8%

Sugars 69.1 g

Protein 371 g741.7%

Vitamin A 162.9% Vitamin C 213.1%

Calcium 195% Iron 211%

*Based on a 2000 Calorie diet

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Perch Bouillabaisse Recipe