Bouillabaisse

Name: Bouillabaisse
Prep time: 45 min
Yield: 8
Cuisine: Francesa
Ingredients: pepper, to taste; 1 kilo red snapper, whole; 1/2 kilos shrimp, with shell; 18 clam in its shell; 2 tablespoons vegetable oil; 1 cup onion, chopped; 1/2 cups celery; 1 1/2 kilos Roma tomato; 2 cloves garlic; 1 tablespoon parsley; 1/4 teaspoons thyme; 1 tablespoon cornstarch

marilyn dana

Delicious fish and seafood soup that serves as a main dish. This is a dish from the south of France, but there are similar recipes throughout the Mediterranean.

Reviewed by Editorial Team of Kiwilimón

Published: 22-03-2010

Preparation

45 mins

Wash the fish and cut it into large pieces, including the head. In a large pot, sauté the onion and celery in oil over medium heat until soft, about 5 minutes. Add the previously peeled and chopped tomato, garlic, and thyme. Cover and cook over low heat for 10 minutes. Cook the fish for about 10 minutes or until tender. At the same time, wash the clams and shrimp. In another medium pot, boil water and add the clams and shrimp to cook for about 5 minutes. The clams that did not open can be discarded. Remove the seafood and set aside, using the broth for the soup preparation. Mix a little of the broth with the cornstarch to thicken it, then add all the broth to the tomato soup. Mix everything until it boils, season with salt and pepper. Before serving, add the shelled clams and shrimp back in.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Bouillabaisse

Ingredients

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Nutritional information

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Bouillabaisse

Ingredients

Preparation

Nutritional information

Presentation

Tips

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