Creole Bouillabaisse

Name: Creole Bouillabaisse
Yield: 4 portions
Ingredients: 2 cucharada Aceite de oliva; 1 taza Cebolla(s) cruda(s); 1 Tomates/jitomates rojos; 1 Diente(s) de ajo; 1 Pimientos rojos mediano, dulces crudos; 0.125 cucharadita Tomillo; 1 Hoja(s) de laurel; 0.125 cucharadita Nuez moscada; 0.125 cucharadita Sal marina; 0.125 cucharadita Pimienta negra; 350 gramo Filete de pescado; 90 gramo Langosta; 120 gramo Cangrejo; 0.125 cucharadita Curry en polvo; 0.125 cucharadita Azafrán; 4 rodaja Pan blanco bajo en calorías

NUTRITIONAL INFORMATION PER SERVING

Proteins

36 g

Fat

10 g

Carbohydrates

33 g

Cholesterol

79 mg

Sodium

477 mg

CHANGE PORTIONS

Ingredients

2 tablespoons 2 Olive oil for the dough
1 cup 1 Onions, sweet, raw
1 1 red tomatoes
1 1 Garlic clove
1 1 Peppers, sweet, red, raw (medium)
1/8 teaspoon 0.125 thyme, dry dried
1 1 Bay leaf (ves)
1/8 teaspoon 0.125 Nutmeg
1/8 teaspoon 0.125 Sea salt
1/8 teaspoon 0.125 Spices, pepper, black to taste
350 grams 350 Fish fillet
90 grams 90 Lobster
120 grams 120 Crustaceans, crab, blue, raw diced
1/8 teaspoon 0.125 Curry powder
1/8 teaspoon 0.125 saffron
4 slices 4 White bead reduced calorie

Preparation

Gently fry the onions, tomatoes, garlic and red pepper on a non-stick skillet with olive oil.
Add thyme, bay leaves, nutmeg, salt and pepper.
Add the fish, lobster and crabs.
Cover and cook for 20 minutes after it starts boiling.
Five minutes after finishing cooking, add a little curry powder and a few strands of saffron.
Serve with some slices of bread toasted in the oven.

Culinary tips by

TIPS: You can also serve separately the soup with slices of homemaid bread, and the fish on a bowl.