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Neptune's Bounty Bouillabaisse

Healthycooking's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood

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