Serves: 12
Total Calories: 81
1. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add onion and garlic cook and stir 2 to 3 minutes or until crisp-tender.
2. Add all remaining ingredients mix well. Bring to a boil. Reduce heat to low cover and simmer 20 to 30 minutes or until shrimp turn pink, stirring occasionally. Remove bay leaf. Serve in large soup bowls.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 140 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 90 mg 30% * Sodium: 690 mg 29% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 19 g * Vitamin A: 8% * Vitamin C: 10% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 1/2 Starch, 2 1/2 Very Lean Meat, 1/2 Fat or 1/2 Carbohydrate, 2 1/2 Very Lean Meat, 1/2 Fat
This Bouillabaisse recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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