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Bouillabaisse

Yield 6 servings (serving size: 1 1/2 cups soup, 1 toast slice, and about 1 tablespoon tomato-mayonnaise)

Ingredients

  • 1/4 cup nonfat mayonnaise
  • 2 teaspoons tomato paste
  • 1/8 teaspoon ground red pepper
  • 1 small garlic clove, crushed
  • 1 tablespoon olive oil
  • 3 cups thinly sliced fennel bulb (about 1 large bulb)
  • 1 cup chopped onion
  • 1 tablespoon fresh or 1 teaspoon dried thyme
  • 2 garlic cloves, crushed
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon saffron threads (optional)
  • 1/4 teaspoon black pepper
  • 3/4 pound small red potatoes, quartered
  • 2 (8-ounce) bottles clam juice
  • 1 (10 3/4-ounce) can tomato purée
  • 1 pound skinned halibut fillets, cut into 2-inch pieces
  • 1/2 pound bay scallops
  • 1/2 pound large shrimp, peeled and deveined
  • Minced fresh parsley (optional)
  • 6 (1/2-inch-thick) slices French bread, toasted

Nutrition Information

  • calories 323
  • caloriesfromfat 16 %
  • fat 5.8 g
  • satfat 0.9 g
  • monofat 2.4 g
  • polyfat 1.4 g
  • protein 35.4 g
  • carbohydrate 32.6 g
  • fiber 3.3 g
  • cholesterol 106 mg
  • iron 4.7 mg
  • sodium 853 mg
  • calcium 153 mg

How to Make It

  1. Combine first 4 ingredients in a bowl; stir well. Cover and chill.

  2. Heat the olive oil in a large Dutch oven over medium-high heat. Add sliced fennel, onion, thyme, and 2 garlic cloves, and sauté until tender.

  3. Add water and the next 6 ingredients (water through tomato purée) to fennel mixture, and 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.

  4. Ladle soup into individual bowls, and garnish with parsley, if desired. Serve with toast topped with tomato-mayonnaise mixture.