Chicken and Mussel Bouillabaisse

prep time: 15 minutes cooking time: 9 minutes

Chicken and Mussel Bouillabaisse

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 900 ml. carton chicken broth (about 3 2/3c) or 2 (10 oz/284ml) cans

  • 2

    cups (500ml) white wine

  • 3

    large leeks

  • 2

    tbsp. (30ml) bottled chopped garlic or 6 garlic cloves minced

  • 1

    tsp. (5ml) saffron threads or dried dillweed

  • 1

    tsp. (5ml) salt

  • 3

    skinless boneless chicken breasts

  • 2

    lbs. (1kg) fresh mussels

  • 1

    pint grape or cherry tomatoes, or 4 plum tomatoes , coarsely chopped

  • cup (75ml) chopped fresh dill (optional)

Directions

Pour broth and wine into a large wide saucepan or pasta pot and set over high heat. Cut root ends and dark green parts from leeks and discard. Cut leeks in half lenthwise. Fan out white parts and rinse under cold water to remove any grit. Thinly slice crosswise. Add leeks, garlic, saffron and salt to broth. Boil, uncovered and stirring occasionally , to develop flavor, 3 to 5 minutes. Meanwhile, cut chicken into 1 inch cubes. Scrub mussels and remove beards. Discard any that are open. Stir chicken, then mussels and tomatoes into boiling broth. Cover and bring to a boil, then reduce heat to medium. Cook, covered and stirring partway through, until chicken loses its pink color and mussels open, 6 - 8 minutes. Discard any unopened mussels. Spoon into bowls. Pour broth overtop. Sprinkle with fresh dill. Wonderful with crusty bread for dipping.


Nutrition

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