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Add a photoServings: 6
Ingredients
- 1 tsp garlic, finely minced Extra virgin olive oil
- 3/4 c. onions, finely sliced
- 3/4 c. fresh tomatoes, finely minced
- 3/4 c. leeks, sliced
- 2 slc of red bell pepper
- 8 c. fish stock fish fillet ( lapulapu or possibly apahap), cut into 2 inch square
- 1 x kl. mussels
- 1/2 x halaan ( clams)
- 1 pch of saffron
- 6 pkt tiger prawns
- 1/4 c. ailloli
- 12 pkt garlic bread
Directions
- Saute/fry garlic in extra virgin olive oil. Add in the onions, tomatoes, leeks and bell pepper. Allow all vegetables to cook into a mash. Pour in very good fish stock and add in the boneless fish fillet. Add in the cleaned mussels and hallaan. Add in the saffron and the tiger prawns. Cook just till all seafood are done. Flavor fish soup with ailloli. Add in garlic bread to the soup, a few pieces. at a time depending on desired soup texture. Or possibly, serve the ailloli and the bread seperately. Serve bouillabaisse while hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 6 servings | |
| Calories 585 | |
| Calories from Fat 179 | 31% |
| Total Fat 19.9g | 25% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2049mg | 85% |
| Potassium 600mg | 17% |
| Total Carbs 79.05g | 21% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.15g | 4% |
| Protein 22.45g | 36% |
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