Bouillabaisse

5
Average: 5 (1 vote)
(1 vote)
Bouillabaisse
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
743
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie743 kcal(35 %)
Protein96.7 g(99 %)
Fat21.86 g(19 %)
Carbohydrates19.44 g(13 %)
Sugar added0 g(0 %)
Roughage0.88 g(3 %)
Vitamin A94.11 mg(11,764 %)
Vitamin D0.03 μg(0 %)
Vitamin E3.52 mg(29 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.5 mg(45 %)
Niacin28.05 mg(234 %)
Vitamin B₆0.74 mg(53 %)
Folate115.03 μg(38 %)
Pantothenic acid5.81 mg(97 %)
Biotin17.64 μg(39 %)
Vitamin B₁₂20.34 μg(678 %)
Vitamin C11.26 mg(12 %)
Potassium1,622.61 mg(41 %)
Calcium299.15 mg(30 %)
Magnesium207.06 mg(69 %)
Iron5.44 mg(36 %)
Iodine60.61 μg(30 %)
Zinc13.51 mg(169 %)
Saturated fatty acids3.36 g
Cholesterol479.32 mg

Ingredients

for
4
Ingredients
¼ cup sunflower oil
1 onion (finely diced)
2 cloves garlic
2 Lobster tail (shell-on, halved lengthways and cut across into large chunks)
¼ cup Cognac
2 tablespoons tomato puree
½ teaspoon cayenne pepper
1 tablespoon all-purpose flour
Tarragon
4 cups fish stock
cup white wine
1.333 cups mussels (cleaned)
1 cup raw Prawn (shelled and de-veined)
10 Scallop (roe removed)
How healthy are the main ingredients?
garliconioncayenne pepperTarragon

Preparation steps

1.
Heat the sunflower oil in a large casserole and saute the onion and garlic for 5 minutes over a medium heat. Add the lobster tails saute for 1 minute.
2.
Increase the heat to hot and add the Cognac. Allow it to reduce then add the tomato puree, cayenne pepper and flour, stirring well to combine. Add the tarragon stalks and then add the fish stock, bringing the mixture to the boil, then simmering for 6-8 minutes.
3.
Meanwhile, add the white wine to a large saucepan and heat until hot. Add the mussels, cover and steam them until they open; 4-5 minutes. Discard any that don't open and keep them warm to one side.
4.
Add the prawns to the chowder and the scallops and simmer gently for a further 6-8 minutes. Discard the tarragon stalks then season the chowder with salt and pepper to taste. Spoon the mixture into serving bowls and garnish with black pepper.
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