- 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
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