Directions:
- Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.
- Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.
- Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.
- Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.07 Kcal (1194 kJ) | ||
| Calories from fat | 115.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.86g | 20% | |
|---|---|---|---|
| Cholesterol | 75.86mg | 25% | |
| Sodium | 299.54mg | 12% | |
| Potassium | 440.92mg | 9% | |
| Total Carbs | 9.1g | 3% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 22.55g | 45% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 2mg | 11% | |
| Calcium | 91.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.5 Kcal (484 kJ) | ||
| Calories from fat | 46.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 20% | |
|---|---|---|---|
| Cholesterol | 30.74mg | 25% | |
| Sodium | 121.37mg | 12% | |
| Potassium | 178.65mg | 9% | |
| Total Carbs | 3.69g | 3% | |
| Sugars | 0.91g | 9% | |
| Dietary Fiber | 0.43g | 4% | |
| Protein | 9.14g | 45% | |
| Vitamin C | 3.8mg | 16% | |
| Iron | 0.8mg | 11% | |
| Calcium | 37mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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