Quick Bouillabaisse

By á-174942

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

Details

Servings 6

Preparation

Step 1

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