Bouillabaisse- 10 Points

By Realtychick

Ingredients

• 1 Tbsp olive oil
• 4 cups uncooked leeks, large, cleaned and thinly sliced
• 4 cloves garlic cloves, minced
• 1/2 medium uncooked fennel bulbs, (white part only), chopped
• 2 medium uncooked carrots, diced
• 32 oz canned clam juice
• 14 1/2 oz canned diced tomatoes
• 1/3 cup white wine, dry
• 1/2 fl oz Pernod
• 1 Tbsp fresh thyme, chopped
• 2 tsp orange zest, grated
• 1/2 tsp saffron, threads, crushed
• 1/8 tsp cayenne pepper
• 6 small uncooked red potato(es), cut into 1⁄2-inch chunks
• 1 1/2 pound uncooked halibut fillets, cut into 1-inch pieces
• 1 pound uncooked shrimp, large, peeled and deveined
• 1/2 pounds uncooked shelled mussels, scrubbed, debearded

Details

Servings 4

Preparation

Step 1

Heat the oil in a large nonstick Dutch oven over medium-high heat. Add the leek and garlic. Cook, stirring occasionally, until golden, 7–10 minutes. Add the fennel and carrots. Cook, stirring occasionally, 2–3 minutes. Add the clam juice, tomatoes, wine, Pernod, thyme, orange zest, saffron, and cayenne; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 10 minutes.

Add the potatoes; return to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Add the fish fillets, shrimp, mussels, and oysters; bring to a boil. Reduce the heat and simmer, covered, until the fish and shrimp are just opaque in the center and the mussels open, about 5 minutes. Discard any mussels that don’t open.