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Correo Electrónico
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Ingredientes
- 1/3 cup extra-virgin olive oil
- 5 cloves of garlic, cloves peeled and coarsely chopped
- 3 large tomatoes, coarsely chopped or 1 -16 Oz can of diced tomatoes
- 2 tablespoons tomato paste
- 4 garlic cloves, peeled and minced
- Crumble saffron threads in stock in a food processor or mortar. Add
- garlic and purée, or grind with a pestle, until smooth. Transfer to a bowl and
- stir in mayonnaise, paprika, and cayenne. Season to taste with salt. Refrigerate
- until serving. (Rouille is best used the same day, although I used it on
- leftover Bouillabaisse two days later and loved it.
- 30
- Minutes before serving…put the Bouillabaisse together:
- 1/4 cup extra-virgin olive oil
- 1 medium fennel bulb, cored and cut into
- 1/2-inch dice
- 1 baking potato, peeled and cut into
- 1/2-inch dice
- 1 large tomato—peeled, seeded and cut into
- 1/2-inch dice or 1 16 oz. can of diced tomatoes
- 1 lb 21-28 count shrimp, shelled and
- deveined and defrosted if frozen
- 2 ½ pounds monkfish fillets, cut into 2-inch
- chunks
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped basil
- 8 thin slices of baguette, brushed with
- olive oil and toasted
- Lemon wedges, for serving
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1226g | |
| Calories 1488 | |
| Calories from Fat 1132 | 76% |
| Total Fat 128.21g | 160% |
| Saturated Fat 17.72g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 397mg | 17% |
| Potassium 3454mg | 99% |
| Total Carbs 85.3g | 23% |
| Dietary Fiber 19.6g | 65% |
| Sugars 24.07g | 16% |
| Protein 14.78g | 24% |
