- Calories 335
- Calories from fat 20%
- Protein 40g
- Carbohydrate 20g
- Sugar 6g
- Fiber 5g
- Fat 8g
- Sat fat 1g
- Sodium 795mg
- Cholesterol 111mg
Summer Bouillabaisse
Marcus Nilsson
How to Make It
Step 1
Heat the oil in a large saucepan or Dutch oven over medium-high heat.
Step 2
Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.
Step 3
Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes.
Step 4
Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.
Step 5
Stir in the vinegar and ½ teaspoon each salt and pepper. Sprinkle with the tarragon before serving.
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Blueeden1
2013-01-27T13:20:53-05:00
Wonderful! My family enjoyed this very much. Food cooks quickly, and I added more shrimp (cooked) than was recommended. Big shrimp lovers here. I will make this again.
sbdubbs
2011-06-24T15:17:20-04:00
This recipe is so wonderful and easily changed to suit the tastes of your family. I added an additional cup of white wine and allowed the broth to cook for much longer than the recipe recommends before adding the fish and shrimp. Instead of using fresh mussels I opted for the frozen variety in a garlic sauce--added depth to this wonderful recipe. Give it a try, really!
