Quick "n" Easy Bouillabaisse For Two
Recipe: #22342
January 02, 2016
Categories: Tomato, Onions, Pacific Northwest, Fathers Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Wine, Canned Tomatoes, more
"Serve this scrumptious soup with crusty bread. Cook as close to serving time as possible. Out of a cookbook called "The Summertime Cookbook"."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (1073.8 g)
- Calories 774
- Total Fat - 42 g
- Saturated Fat - 12 g
- Cholesterol - 288.8 mg
- Sodium - 1509.8 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 4.2 g
- Sugars - 14.7 g
- Protein - 60.6 g
- Calcium - 212.2 mg
- Iron - 12.3 mg
- Vitamin C - 64.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
Step 2
Scrub mussels, remove beard.
Step 3
Shell and devein shrimp, leaving tails intact.
Step 4
Combine water and wine in pan, bring to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
Step 5
Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
Step 6
Add reserved stock, undrained crushed tomatoes, tomato paste, sauces, sugar and saffron to pan.
Step 7
Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.
Tips
No special items needed.
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