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  Nonfat mayonnaise 1⁄4 Cup (4 tbs)
  Tomato paste 2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Garlic clove 1 Small, crushed
  Olive oil 1 Tablespoon
  Fennel bulb 1 Large, thinly sliced to make 3 cups
  Chopped onion 1 Cup (16 tbs)
  Fresh thyme/1 teaspoon dried thyme 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Saffron threads 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Small red potatoes 3⁄4 Pound, quartered
  Clam juice 16 Ounce (2 Bottles, 8 Ounce Each)
  Canned tomato puree 10 3⁄4 Ounce (1 Can)
  Skinless halibut fillets 1 Pound, cut into 2 inch pieces
  Bay scallops 1⁄4 Pound
  Large shrimp 1⁄2 Pound, peeled and deveined
  French bread slices 6 , toasted (1/2 Inch Thick)

Combine first 4 ingredients in a bowl; stir well.
Cover and chill.
Heat olive oil in a large Dutch oven over medium-high heat until hot.
Add sliced fennel, onion, thyme, and 2 garlic cloves, and saute until tender.
Add water and the next 6 ingredients to fennel mixture; bring to a boil.
Cook for 15 minutes or until potatoes are crisp-tender.
Add the halibut, scallops, and shrimp; cover, reduce heat, and simmer for 5 minutes or until seafood is done.
Ladle soup into individual bowls, and garnish with parsley, if desired.

Recipe Summary


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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2321 Calories from Fat 331

% Daily Value*

Total Fat 37 g57.1%

Saturated Fat 5.9 g29.7%

Trans Fat 0 g

Cholesterol 550 mg183.3%

Sodium 5528.7 mg230.4%

Total Carbohydrates 284 g94.7%

Dietary Fiber 29.7 g118.8%

Sugars 35.7 g

Protein 220 g439.3%

Vitamin A 90.5% Vitamin C 290.2%

Calcium 99% Iron 194.9%

*Based on a 2000 Calorie diet

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