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Bouillabaisse

Healthycooking's picture
Ingredients
  Nonfat mayonnaise 1⁄4 Cup (4 tbs)
  Tomato paste 2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Garlic clove 1 Small, crushed
  Olive oil 1 Tablespoon
  Fennel bulb 1 Large, thinly sliced to make 3 cups
  Chopped onion 1 Cup (16 tbs)
  Fresh thyme/1 teaspoon dried thyme 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Saffron threads 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Small red potatoes 3⁄4 Pound, quartered
  Clam juice 16 Ounce (2 Bottles, 8 Ounce Each)
  Canned tomato puree 10 3⁄4 Ounce (1 Can)
  Skinless halibut fillets 1 Pound, cut into 2 inch pieces
  Bay scallops 1⁄4 Pound
  Large shrimp 1⁄2 Pound, peeled and deveined
  French bread slices 6 , toasted (1/2 Inch Thick)
Directions

Combine first 4 ingredients in a bowl; stir well.
Cover and chill.
Heat olive oil in a large Dutch oven over medium-high heat until hot.
Add sliced fennel, onion, thyme, and 2 garlic cloves, and saute until tender.
Add water and the next 6 ingredients to fennel mixture; bring to a boil.
Cook for 15 minutes or until potatoes are crisp-tender.
Add the halibut, scallops, and shrimp; cover, reduce heat, and simmer for 5 minutes or until seafood is done.
Ladle soup into individual bowls, and garnish with parsley, if desired.

Recipe Summary

Cuisine: 
French
Method: 
Boiled
Ingredient: 
Fish

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