Bouillabaisse

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.