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Neptune's Bounty Bouillabaisse

Healthycooking's picture
  Olive oil 1 Teaspoon
  Fennel bulb 1 Medium, cut into 1/4 inch thick slices (White Part Only)
  Chopped onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  No salt added crushed tomatoes 2 Cup (32 tbs)
  Clam juice 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Canned light coconut milk 1 Cup (16 tbs)
  Crushed saffron threads 1⁄2 Teaspoon
  Small red potatoes 12 Ounce, cut into 1/2 inch cubes
  Halibut fillets 8 Ounce, cut into 2 inch cubes
  Bay scallops 8 Ounce
  Large shrimp 8 Ounce, peeled and deveined
  Mussels 12 , scrubbed and beards removed
  Hot pepper sauce 1⁄2 Teaspoon
  Ground black pepper To Taste
  Salt To Taste

Warm the oil in a Dutch oven over medium heat.
Add the fennel, onions, and garlic.
Cook, stirring often, for 7 to 10 minutes, or until the fennel is soft and tender.
Add the tomatoes, clam juice, water, coconut milk, saffron, and potatoes.
Cook for 15 minutes, or until the potatoes are just tender.
Add the halibut, scallops, shrimp, mussels, and hot-pepper sauce (if using).
Reduce the heat to low, cover, and cook for 5 minutes, or until the mussels have opened and the halibut and shrimp are opaque in the center when tested with a sharp knife.
Season with the salt and pepper.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1916 Calories from Fat 362

% Daily Value*

Total Fat 40 g62.1%

Saturated Fat 15.6 g78.2%

Trans Fat 0 g

Cholesterol 604.7 mg201.6%

Sodium 3323.6 mg138.5%

Total Carbohydrates 176 g58.6%

Dietary Fiber 23.2 g92.9%

Sugars 42.5 g

Protein 208 g416.6%

Vitamin A 100.8% Vitamin C 271.4%

Calcium 80.9% Iron 208.4%

*Based on a 2000 Calorie diet

Neptune's Bounty Bouillabaisse Recipe