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Recipe Name: Angel Hair Pasta In Bouillaba Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Seafood: Lobster, Scallops
Halibut Mussels etc.
1/4 Cup(s) Olive oil
1/4 Cup(s) Dry white wine
2 Cloves garlic, pressed
1/4 Teaspoon(s) Saffron
1/4 Pound(s) Angel Hair
1 Cup(s) Fumet
1 Carrot, Blanched & julienned
1 Rib Celery, Blanched &
Sauce Rouille
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Fri, 12 Jul
1996 08:47:35 -0800 Cut the fish into serving size chunks. Scrub all
the shellfish but leave their shells intact. Cut up the lobster and
remove the shells. Combine the olive oil, wine, saffron and garlic.
Marinate the seafood in the olive oil mixture until needed. To
prepare, pour the fumet over the fish and marinade mixture. Cook the
angel hair pasta in salted boiling water until al dente. Simmer until
the shells (on clams, oysters, scallops or mussels) open. Place the
angel hair in the bottom of a soup bowl. Pour the broth and seafood
over it. Garnish with the blanched julienned vegetables. Serve with
small rounds of toast coated with Sauce Rouille. EAT-L Digest 12 July
96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 989
Calories From Fat: 496
Total Fat: 56g
Cholesterol: 0mg
Sodium: 69.1mg
Potassium: 512mg
Carbohydrates: 96.1g
Fiber: 5.1g
Sugar: 4.5g
Protein: 15.7g

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