Bouillabaisse
14.4g
Net Carbs
50.4g
Protein
18.0g
Fat
2.4g
Fiber
473
Calories
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:
- 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.
- 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.
- 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.
- Sprinkle with fresh parsley and ladle into four large serving bowls.
