Berghoff Restaurant Bouillabaise
Recipe: #18961
May 11, 2015
Categories: French, Christmas Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Herbs, more
"When I got my first job, I used my first paycheck to treat my parents to dinner at the Berghoff Restaurant. It was Friday, and bouillabaisse was the special. There was no salmon in it then; at least, I don't remember any. This isn't cheap, so as with any fresh fish dish, use whatever combination of fish and shellfish is available and seems fresh. From the Berghoff Family Cookbook."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (691.3 g)
- Calories 586
- Total Fat - 18.1 g
- Saturated Fat - 3.4 g
- Cholesterol - 298.7 mg
- Sodium - 2281.4 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 1 g
- Sugars - 1.6 g
- Protein - 84.4 g
- Calcium - 212.2 mg
- Iron - 10.8 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
Step 2
Simmer for 15 minutes.
Step 3
Add all the seafood.
Step 4
Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
Step 5
Season with salt and pepper.
Tips
No special items needed.
0 Reviews
You'll Also Love
