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Kitchen Shelf Bouillabaisse

chef.gonzalo's picture
Ingredients
  Canned crabmeat 7 1⁄2 Ounce (1 Can)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Clam juice 1 1⁄2 Cup (24 tbs)
  Canned water packed tuna 7 Ounce, drained and flaked (1 Can)
  Dry white wine 1⁄2 Cup (8 tbs)
  Dried onion 1 Tablespoon, minced
  Dried parsley flakes 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Garlic powder 1⁄4 Teaspoon
  French bread slices 5 , toasted
  Parmesan cheese 1⁄4 Cup (4 tbs), grated (For Serving)
Directions

GETTING READY
1. Drain the crabmeat, reserving liquid for later use.
2. Break meat into chunks and discard any cartilage.

MAKING
3. In a saucepan mix together the crab, reserved crab liquid, un-drained tomatoes, clam juice, tuna, white wine, dried onion, parsley flakes, Worcestershire sauce, thyme, and garlic powder; and bring the mixture to boil.
4. Reduce heat and simmer, uncovered, for about 10 minutes.

SERVING
5. Ladle into individual soup bowls and top each serving with a slice of toasted French bread.
6. Sprinkle grated parmesan cheese and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Crab
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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