Tempeh Bouillabaisse Recipe - Cooking Index
Tempeh Bouillabaisse Recipe - Cooking Index
The word bouillabaisse actually means to boil and reduce, and this is exactly what we do here. Simmering infuses the flavors into the tempeh, and as the liquid reduces, it further intensifies the bouquet of herbs, saffron, wine and tomatoes. Made a day ahead, the bouillabaisse tastes even better. Serve this dish in deep bowls with some of its broth and some fresh, crusty French bread and slices of roasted red pepper.
Courses: Soup, Vegetarian| 2 | Tempeh - (8 oz ea) - cut 1/2" dice | |
| 8 | Garlic cloves - thinly sliced | |
| 1 | Spanish onion - cut medium dice (medium) | |
| 2 tablespoons | 30ml | Drained capers - coarsely chopped |
| 8 tablespoons | 120ml | Chopped kalamata olives |
| 4 cups | 948ml | Low-sodium vegetable broth |
| 1 cup | 237ml | Dry white wine |
| 1 | Diced tomatoes - (14 oz) - undrained | |
| 2 | Bay leaves (large) | |
| 1/2 teaspoon | 2.5ml | Saffron - (optional) |
| 1 teaspoon | 5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Dried thyme |
| 1 teaspoon | 5ml | Dried tarragon |
| 1 teaspoon | 5ml | Dried basil |
| 1 teaspoon | 5ml | Fennel seed |
| 1/2 teaspoon | 2.5ml | Celery seed |
| 1 cup | 40g / 1.4oz | Flat-leaf parsley - (loosely packed) - chopped |
In large, heavy saucepan, place all ingredients except parsley. Season with salt and pepper to taste.
Bring to a simmer, cover and cook over medium heat, 45 minutes. Remove bay leaves. Stir in parsley just before serving.
This recipe yields 6 servings.
Per Serving: 275 Cal; 17g Prot; 7g Total Fat (1 Sat. Fat); 21g Carb.; 0mg Chol; 343mg Sod.; 2g Fiber.
Source:
Vegetarian Times, April 2001
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