You are here

Shellfish Bouillabaisse's picture
  Mixed seafood 4 Dozen (oysters, clams, mussels)
  Butter/Margarine /oil 1⁄4 Cup (4 tbs)
  Sliced onions 2 , chopped
  Dried minced garlic 1 Teaspoon
  Chicken bouillon cubes 3 , crumbled
  Water 3 Cup (48 tbs)
  Dry white wine/Water 1⁄2 Cup (8 tbs)
  Thin lemon slices 2 (optional)
  Salt To Taste
  Pepper To Taste

Scrub oysters, clams and mussels .
In a deep heavy Dutch oven, stockpot or old-fashioned braising kettle, brown onions in butter until golden.
Stir in remaining ingredients and simmer 5 or 6 minutes to extract flavors.
Discard lemon slices.
Pile in the shellfish and cover.
Steam cook 15 minutes or until shells open.
Lift out serving amounts of shellfish onto plates with a slotted spoon or tongs.
Pass lemon wedges or cups of Maitre d'Hotel Butter, crusty bread and crunchy raw vegetable sticks.
Ladle the broth in which shellfish was steamed into cups for soup.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 636 Calories from Fat 404

% Daily Value*

Total Fat 46 g70.7%

Saturated Fat 29 g145.1%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 3210.6 mg133.8%

Total Carbohydrates 34 g11.5%

Dietary Fiber 5.2 g20.9%

Sugars 12.9 g

Protein 4 g8.1%

Vitamin A 28.3% Vitamin C 47.9%

Calcium 10.2% Iron 5.9%

*Based on a 2000 Calorie diet

Shellfish Bouillabaisse Recipe