Bouillabaisse
Ingredients![Bouillabaisse Bouillabaisse](https://higherlogicdownload.s3.amazonaws.com/THEACADEMY/bc90d439-1a0b-4d10-8426-0d0ccc40f516/UploadedImages/DCE/Images/Fish_Picture.png)
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 2 garlic cloves, smashed
- 1/3 cup fennel fronds, finely chopped
- 2 teaspoons grated orange zest
- Kosher salt
- Freshly ground black pepper
- 1/4 teaspoon saffron threads
- 6 cups seafood stock (vegetable stock also works)
- 1-14oz can diced tomatoes
- 8oz cod, cut into 1-2" chunks
- 8oz halibut, cut into 1-2" chunks
- 8oz medium shrimp, peeled & deveined
- 10 clams, soaked in cold water for 10 minutes, drained, & scrubbed
- 10 mussels, scrubs & beards removed
- 1 cup fresh parsley, chopped
- Crusty artisan bread (optional), for serving
Directions
- In a large, heavy soup pot, heat the olive oil over medium
to high heat. Add the onion, garlic, fennel and orange zest. Season with salt and black pepper and add the saffron. Cook for 2 to 3 minutes, until fragrant. Add seafood stock and the tomatoes. Bring to a boil.
- Once boiling, reduce the heat and bring to a simmer. Add the cod and halibut. Cook for 7 to 8 minutes.
- Next, add the shrimp, clams, and mussels. Cook for another 5 to 6 minutes, until the clam and mussel shell shave opened, the shrimp turns pink, and the fish flakes easily with a fork. Discard any mussels or clams that haven’t opened.
- Turn off the heat, add the fresh parsley, and stir. Ladle the stew into bowls and serve warm with slices of crusty bread, if desired.
Variation tip: There are so many ways to make this fish stew. What I’ve learned is that you just need to make it your own, the way that works best for you! I like keeping it simple, using premade seafood stock and keeping everything cooked in one pot. The key is to use a variety of the freshest seafood you can find. Some of my favorites are sea bass, cod, halibut, and flounder.
Menu Suggestions
Serve with a chunk of your favorite artisan crusty loaf.
Nutrition Facts
Servings Per Recipe: 4-6
Amount Per Serving
Calories 359
Total Fat 13g
Saturated Fat 2g
Omega-3 Fat 1020mg
Cholesterol 158mg
Sodium 720mg
Total Carbohydrate 16g
Dietary Fiber 6g
Protein 53g
Excerpt from The Truly Healthy Pescatarian Cookbook: 75 Fresh & Delicious Recipes to Maintain a Healthy Weight, published by Rockridge Press. Copyright © 2019 by Nicole Hallissey.
Amazon Link: http://bit.ly/PescaBk