Portland Bouillabaisse Recipe

Name: Portland Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chopped celery, onion and green pepper; 4 Tbsp. butter; 4 Tbsp. flour; 1/2 tsp. curry powder; 1/2 tsp. powdered cloves; 1/3 c. brown sugar; 1 1/2 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. Tabasco sauce; 6 c. tomato juice; 1/3 c. sherry or lemon juice; 1 c. each shrimp, crab (in shell), scallops, clams (in shell), whitefish and lobster; 1/4 c. parsley

Servings: persons

chopped celery, onion and green pepper
4 Tbsp. butter
4 Tbsp. flour
1/2 tsp. curry powder
1/2 tsp. powdered cloves
1/3 c. brown sugar
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. Tabasco sauce
6 c. tomato juice
1/3 c. sherry or lemon juice
1 c. each shrimp, crab (in shell), scallops, clams (in shell), whitefish and lobster
1/4 c. parsley

1
Saute the chopped celery, onion and green pepper in the butter. Use large kettle.
2
Mix the flour, curry powder, powdered cloves, brown sugar, salt and pepper together until lumps disappear and then add to the kettle; stir in.
3
Then add the Tabasco sauce, tomato juice, sherry or lemon juice.
4
Bring to a boil.
5
Stir constantly.
6
Reduce heat and add seafood and parsley.
7
Serve. Serves 4.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: chopped celery, onion and green pepper, 4 Tbsp. butter, 4 Tbsp. flour, 1/2 tsp. curry powder, and more.

Yes, Portland Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portland Bouillabaisse

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