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Nutrition Facts
Serving Size 822 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 1670 mg 70%
Total Carbohydrate 18 g 6%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 41 g
Vitamin A 30% Iron 40%
Vitamin C 40% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Week Night Bouillabaisse
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 Oz Alaskan Cod or Scarlet Snapper fillet
8 Oz Turbot fillet or Chilean Sea Bass steak
6 Little Neck Clams
1/2 Lb bay scallops
1 Tbsp olive oil
1 yellow onion, chopped or 1/2 cup dehydrated
2 chicken broth
2 diced tomatoes
2 clam juice
1 cup(s) lindemans chardonnay
1 Tbsp lemon juice
1 Tbsp parsley flakes
2 Central Market Bay Leaves
1 Tsp garlic powder
1/2 Tsp dried thyme
1/8 Tsp kosher salt
1/8 Tsp cracked black pepper
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Instructions

1
Cut fish into 2 inch pieces.
2
Wash clam shells with a stiff brush under running water.
3
Heat oil in a 4 quart stock pot over Medium-High heat.
4
Stir all remaining ingredients, except fish, scallops and clams, into the pot. Bring to a boil.
5
Reduce heat to Medium and simmer, covered, 10 minutes.
6
Simmer fish, clams, and scallops, uncovered for 10-15 minutes. Fish is fully cooked when it is opaque (white) throughout. Clams are cooked when shells pop open.
7
Simmer 1-2 minutes more if needed. Season and serve immediately.

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