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Bouillabaise fish and seafood https://www.metro.ca/userfiles/image/recipes/bouillabaisse-poissons-fruits-mer-5352.jpg PT30M PT35M PT1H05M
BrothIn a large pot over medium heat, melt the butter.Add onion, leek and celery, and cook, covered, for 3 minutes.Add garlic and white wine, and cook, uncovered, for 1 minute.Add fish stock, tomatoes and tomato paste.Bring to a boil.Add clams with their juice, fennel seed and lemon juice.Simmer 15 minutes.Fish and SeafoodIn a large pot, bring the broth to a slow simmering boil, add lobster tails or scampi and cook for 1 minute.Add salmon and cook for 1 minute.Add shrimp and scallops and cook for 1 minute.Add cod and cook for 1 minute.Ladle fish and seafood into soup plates and ladle broth over them.
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Bouillabaise fish and seafood

Bouillabaise fish and seafood

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
2
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • broth

  • 1 Tbsp.
    (15 mL)
    butter
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    250 g, SALTED


  • 1/4
    red onion, diced
  • 1
    leek, white part only, diced
  • 1
    stalk celery, diced
  • 1
    garlic clove, chopped
  • 1/4 cup
    (60 mL)
    dry white wine
  • 3 cups
    (750 mL)
    fish stock
  • 18 oz
    (540 mL)
    tin diced tomatoes
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  • 2 Tbsp.
    (30 mL)
    tomato paste
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    796 ml


  • 4 oz
    (142 g)
    tin clams in their own juice
  • 1/2 tsp.
    (2 mL)
    fennel seed
  • 1/2 tsp.
    (2 mL)
    lemon juice
  • fish and seafood

  • 2
    lobster tails, cut in 2 lengthways, or 8 scampi
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  • 5 oz
    (150 g)
    fresh salmon, cut into 1 in. (2.5 cm) cubes
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  • 8
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  • 8
    large frozen scallop, thawed
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    26/30 OR RAW 16/20 SHRIMP 800 g WILD PINK ARGENTINIAN RAW SHRIMP 20/30 SIZE, 908 g CEDAR BAY PLANKED SALMON 544 g, FROZEN


  • 5 oz
    (150 g)
    fresh cod, cut into 1 in. (2.5 cm) cubes
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Imprimer ma sélection

Preparation

Broth

In a large pot over medium heat, melt the butter.

Add onion, leek and celery, and cook, covered, for 3 minutes.

Add garlic and white wine, and cook, uncovered, for 1 minute.

Add fish stock, tomatoes and tomato paste.

Bring to a boil.

Add clams with their juice, fennel seed and lemon juice.

Simmer 15 minutes.

Fish and Seafood

In a large pot, bring the broth to a slow simmering boil, add lobster tails or scampi and cook for 1 minute.

Add salmon and cook for 1 minute.

Add shrimp and scallops and cook for 1 minute.

Add cod and cook for 1 minute.

Ladle fish and seafood into soup plates and ladle broth over them.

Source : Chef Robert Villeneuve

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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