Bouillabaisse

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

This hearty stew is made with an assortment of fish and shellfish, onions, tomatoes, olive oil, garlic, saffron, and herbs. Turmeric may be substituted for saffron.

Yield: 5 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 15%
  • Fat: 4.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 26.9g
  • Carbohydrate: 27.6g
  • Fiber: 2.8g
  • Cholesterol: 111mg
  • Iron: 3.4mg
  • Sodium: 450mg
  • Calcium: 99mg

Ingredients

  • 4 medium red potatoes (about 1 1/2 pounds)
  • 1 1/2 cups thinly sliced onion
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon saffron threads
  • 1/4 teaspoon pepper
  • 1/8 teaspoon fennel seeds
  • 2 (8-ounce) bottles clam juice
  • 2 garlic cloves, minced
  • 2 lemon slices
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, drained
  • 1 bay leaf
  • 3/4 pound medium peeled shrimp
  • 3/4 pound cod or other lean white fish fillets, cut into 1-inch pieces

Preparation

  1. Pierce potatoes with a fork. Arrange potatoes in a circle on a paper towel in bottom of microwave oven. Microwave at HIGH 10 minutes, rearranging potatoes after 5 minutes. Wrap potatoes in a towel, and let stand 5 minutes. Peel and cube potatoes; set aside.
  2. Combine onion and next 14 ingredients (onion through bay leaf) in a 3-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 10 minutes, stirring after 5 minutes. Stir in potato, shrimp, and fish. Cover and microwave at HIGH 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bouillabaisse Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy