Bouillabaisse

DifficultyDifficult
Yield4 servings
Prep20 mins
Cook35 mins

14.4g

Net Carbs

50.4g

Protein

18.0g

Fat

2.4g

Fiber

473

Calories

Bouillabaisse

Ingredients:

  • 1 tablespoon Unsalted Butter Stick
  • 1/4 teaspoon Saffron
  • 1 tablespoon Tomato Paste
  • 1/2 pound Shrimp
  • 1 cup chopped Celery
  • 6 fluid ounces White Table Wine
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 pound Atlantic and Pacific Halibut
  • 2 cloves Garlic
  • 2 tablespoons Parsley
  • 12 medium Clams (Mixed Species)
  • 1 cup, raw, yield cooked Scallops
  • 1/2 cup Leeks
  • 1/2 cup sliced Fennel Bulk
  • 1/2 teaspoon leaf Dried Thyme Leaves
  • 16 tablespoons All Natural Clam Juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Red or Cayenne Pepper
  • 1 1/2 cups Chicken Broth, Bouillon or Consomme
  • 1 14.5 ounces can Diced Tomato

Directions:

  1. Heat olive oil and butter in a large saucepan over medium heat. Add garlic (minced), leeks, fennel, celery, thyme and saffron. Sauté over medium heat for 4 to 5 minutes, or until vegetables are softened.
  2. Add tomato paste, clam juice, chicken broth and wine. Stir. Add the tomatoes and juice, and season with salt and cayenne. Bring to a boil, reduce the heat and simmer for 15 minutes.
  3. Add clams and cook for 3 minutes. Add fish, then the shrimp and scallops. Tuck seafood into broth, cover, and cook for 5 minutes until the fish is opaque and the clams have opened.
  4. Sprinkle with fresh parsley and ladle into four large serving bowls.

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