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Bouillabaisse https://www.metro.ca/userfiles/image/recipes/bouillabaisse-4032.jpg PT15M PT20M PT35M
In a large pot, cook the onion in olive oil. Add the remaining vegetables and tomato paste and cook a few minutes. Add the fish stock and bouquet garni and simmer gently for 10 minutes. Add the fish and seafood to the broth. Simmer approximately 10 minutes until everything is cooked. Season to taste. Serve in soup bowls and garnish with garlic croutons. Depending on your tastes, you can replace the fish and seafood in this recipe with other varieties.
4
1 large onion, coarsely sliced 1/4 cup (60 mL) olive oil 3 garlic cloves, thinly sliced 1 red pepper, cut into thin strips 2 carrots, thinly sliced 1 small fennel heart, thinly sliced 1 leek, thinly sliced 2 tomatoes, quartered 2 Tbsp. (30 mL) tomato paste 4 cups (1 L) 1 bouquet garni (thyme, parsley, bay leaf) 1 lb (454 g) fillets of Pacific cod, turbot or haddock, cut into large pieces 20 large, fresh uncooked shrimps (or frozen) 1/2 lb (225 g) fresh scallops (or frozen) 30 fresh mussels, brushed 1 small lobster, cooked and cut into 4 (2 claws, tail cut in 2) garlic croutons
Bouillabaisse

Bouillabaisse

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    large onion, coarsely sliced
  • 1/4 cup
    (60 mL)
    olive oil
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  • 3
    garlic cloves, thinly sliced
  • 1
    red pepper, cut into thin strips
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    3 PK PRODUCT OF MEXICO

  • 2
    carrots, thinly sliced
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  • 1
    small fennel heart, thinly sliced
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  • 1
    leek, thinly sliced
  • 2
    tomatoes, quartered
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    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

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  • 2 Tbsp.
    (30 mL)
    tomato paste
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  • 4 cups
    (1 L)
    1 bouquet garni (thyme, parsley, bay leaf)
  • 1 lb
    (454 g)
    fillets of Pacific cod, turbot or haddock, cut into large pieces
  • 20
    large, fresh uncooked shrimps (or frozen)
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    AQUA STAR COCONUT OR POPCORN SHRIMP

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    FROZEN, 680 g

  • 1/2 lb
    (225 g)
    fresh scallops (or frozen)
  • 30
    fresh mussels, brushed
  • 1
    small lobster, cooked and cut into 4 (2 claws, tail cut in 2)

  • garlic croutons
Imprimer ma sélection

Preparation

In a large pot, cook the onion in olive oil. Add the remaining vegetables and tomato paste and cook a few minutes. Add the fish stock and bouquet garni and simmer gently for 10 minutes.

Add the fish and seafood to the broth. Simmer approximately 10 minutes until everything is cooked. Season to taste. Serve in soup bowls and garnish with garlic croutons.

Depending on your tastes, you can replace the fish and seafood in this recipe with other varieties.

Source : Metro

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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