Recipes

Bouillabaisse Recipe

Atkins Bouillabaisse
14.4g
Net Carbs
Prep Time: 20 Minutes
Style:French
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
50.4g

Protein

18g

Fat

2.4g

Fiber

473.8cal

Calories

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INGREDIENTS

  • 2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Unsalted Butter Stick
  • 2 clove Garlic
  • 0 1/2 cup Leeks
  • 0 1/2 cup, sliced Fennel Bulk
  • 1 cup chopped Celery
  • 0 1/2 tsp, leaves Thyme (Dried)
  • 0 1/4 tsp Saffron
  • 1 tbsp Tomato Paste
  • 16 tbsp All Natural Clam Juice
  • 1 1/2 cup Chicken Broth, Bouillon or Consomme
  • 6 fl oz White Table Wine
  • 1 14.5 oz can Diced Tomatoes
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Red or Cayenne Pepper
  • 12 medium Clams (Mixed Species)
  • 1 lb Atlantic and Pacific Halibut
  • 0 1/2 lb Shrimp
  • 1 cup, raw, yield cooked Scallops
  • 2 tbsp Parsley

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.

Cooking Tip

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