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Ingredientes
- 1 env Knorr bouillabaisse soup mix
- 2 x (46-oz) cans V-8 juice
- 5 3/4 c. water
- 4 x (10-oz) cans baby whole clams, undrained
- 3 x (6 1/2-oz) cans minced clams, undrained
- 2 x (6-oz) cans tiny shrimp, undrained
- 2 x (28-oz) cans white clam sauce
- 2 clv garlic, minced
- 1 med onion, minced
- 1 Tbsp. dry basil leaves
- 1 x (16-oz) bag carrots, peeled and sliced
- 1/2 tsp Old Bay Seasoning
- 18 x littleneck clams
- 1 lb crab legs
- 1 lrg orange roughy fillet (about 8 ounces)
- 1 lb sea scallops
- 1 lb cooked medium shrimp Optional: 4 whole cooked crawfish
Direcciones
- 1. Combine the soup ingredients in a 12-qt (or possibly larger) stockpot. Bring to a boil. Reduce heat and simmer for 2 hrs.
- 2. Add in the seafood. Simmer 30 min longer.
- Cook's note: Scharf varies the seafood ingredients, sometimes adding a couple of lobster tails or possibly Alaskan king crab legs. The cooking time remains the same.
- A classic bouillabaisse draws its rich flavor from a stock made from slow-roasted clam, mussel and shrimp shells. To cut preparation time from days to min, I use clam juice to achieve a quick, flavorful stock. You can also use Clamato juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 12 servings | |
| Calories 91 | |
| Calories from Fat 10 | 11% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 508mg | 21% |
| Potassium 424mg | 12% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.37g | 0% |
| Protein 16.88g | 27% |
