Bouillabaisse
14.4g
Net Carbs
50.4g
Protein
18.0g
Fat
2.4g
Fiber
473
Calories
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves fresh garlic, minced or pressed
- 1/2 cup leeks (45g), sliced
- 1/2 cup sliced fennel (44g)
- 1 cup chopped celery (101g)
- 1/2 teaspoon leaf dried thyme leaves
- 1/4 teaspoon saffron
- 1 tablespoon tomato paste
- 1 cup clam juice
- 1 1/2 cups chicken broth
- 6 fluid ounces white table wine
- 1 can (14.5 ounces) diced tomato
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 12 medium clams (mixed species)
- 1 pound halibut
- 1/2 pound shrimp
- 1 cup raw scallops (135g)
- 2 tablespoons fresh parsley
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.
