Quick Bouillabaisse

Quick Bouillabaisse
Quick Bouillabaisse

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil

  • 1/2

    small onion chopped

  • 1/2

    small fennel bulb chopped

  • 2

    celery stalks chopped

  • 1

    garlic clove thinly sliced

  • 2

    cans reduced sodium-chicken broth - (14 1/2 oz ea)

  • 1

    can water

  • 2

    tablespoons tomato paste

  • 3

    orange peel strips - (2" by 1/2")

  • 1/2

    teaspoon dried tarragon

  • 1/2

    teaspoon fennel seeds

  • 1 1/2

    pounds white fleshed fish fillets cut 2" pieces (such as cod, monkfish, snapper)

  • 20

    mussels well washed, and beards pulled off

  • 1

    pound medium shrimp shelled

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    cup chopped fresh parsley

Directions

Heat oil in a large saucepot over medium heat. Cook onion, fennel, and celery 5 minutes, until softened. Add garlic and cook 1 minute more. Add chicken stock, water, tomato paste, orange peel, 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 35 minutes. Season to taste with salt and freshly ground black pepper. Discard any unopened mussels. Divide in bowls; garnish each serving with some parsley. This recipe yields 6 servings. Carbohydrates: 7 grams Net Carbs: 6 grams Fiber: 1 grams Protein: 37 grams Fat: 13 grams Calories: 300

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