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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%

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