Quick Keto Bouillabaisse
6.3g
Net Carbs
46.9g
Protein
13.8g
Fat
1.6g
Fiber
349
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1/2 bulb Fennel Bulk
- 14 1/2 fluid ounces Tap Water
- 1 pound Shrimp
- 1 clove Garlic
- 2 tablespoons Tomato Paste
- 24 medium Blue Mussels
- 4 tablespoons Light Olive Oil
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 1/2 teaspoon Fennel Seed
- 2 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1/2 small Onion
- 1/4 cup Parsley
- 9 teaspoons Orange Zest
- 1/2 teaspoon leaf Tarragon
- 1 1/2 pounds Atlantic Cod
Directions:
- Heat oil in a large saucepot over medium heat. Cook sliced onion, sliced fennel, and diced celery 5 minutes, until softened. Add minced garlic and cook 1 minute more.
- Add chicken stock, water, tomato paste, orange zest (3 Tbsp), tarragon, and fennel seeds to the saucepot; bring to a boil. Reduce heat and add mussels, cover and cook covered 10 minutes.
- Add fish fillets; cook 5 minutes more. Stir in shrimp; cook 5 minutes. Season to taste with salt and freshly ground black pepper.
- Discard any unopened mussels. Divide in bowls; garnish each serving with the chopped parsley.
