Berghoff Restaurant Bouillabaise
Created by Chocolatll on May 11, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 20m
- Recipe #18961
Ingredients
- 2 quarts fish stock
- 1 can (15 ounce) tomatoes (2 cups)
- 3.5 ounce celery (1 cup, julienned)
- 1 cup leek, julienned
- 2 bay leaves
- 1/8 teaspoon red pepper flakes
- 1 pinch saffron thread
- 3 pounds mussels (48 mussels, debearded and scrubbed)
- 3 pounds clams (32 littleneck clams, scrubbed)
- 1 pound salmon (fillet, cut into 16 pieces)
- 1 pound halibut fish (fillet, cut into 16 pieces)
- 16 ounces lobster tails (four 4-ounce each tail, shelled and halved)
- 1 pound fresh shrimp (32 shrimp, peeled and deveined)
- Salt
- Ground black pepper
How to Make
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Step 1: Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
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Step 2: Simmer for 15 minutes.
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Step 3: Add all the seafood.
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Step 4: Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
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Step 5: Season with salt and pepper.
Nutritional Facts
- 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