Blonde Bouillabaisse
I just HAD to include the picture for this one.....
(Serves 6)
2 tablespoons olive oil
2 medium onions, diced
1 cup Lea & Perrins® White Wine Worcestershire Sauce
1 can (16-oz.) stewed tomatoes, no salt added
¼ teaspoon each: pepper, thyme, paprika and saffron
2 tablespoons chopped parsley
1 lb. red snapper, sea bass or trout (any firm-fleshed fish will work)
1 dozen each: clams and mussels, in the shell, scrubbed and cleaned
In a large pot, heat the oil. Add the onion and cook until soft, but not browned. Add the Worcestershire, 1 cup water, stewed tomatoes, and the seasonings. Bring to a boil and simmer for about 8 minutes. Cut the fish into chunks, then add the fish and seafood to the pot. Simmer until the fish is cooked through and flakes easily with a fork.
Calories
|
236
|
Protein (g)
|
26
|
Cholesterol (mg)
|
52
|
Fat (g)
|
6.9
|
Carbs (g)
|
17.4
|
Sodium (mg)
|
707
|
Calories from:
|
Fat
|
26.3%
|
Carbs
|
29.5%
|
Protein
|
44.1%
|
|