ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Bouillabaisse Pasta

Beau Gustafson
Yield 4 servings
Toss together a salad, and serve with slices of crusty bread.

Ingredients

  • 1 (9-ounce) package refrigerated fettuccine
  • 1 tablespoon olive oil
  • 1 teaspoon bottled minced garlic
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon herbes de Provence
  • 1/4 teaspoon ground turmeric
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) bottle clam juice
  • 12 medium mussels, cleaned and debearded
  • 8 ounces medium shrimp, peeled and deveined
  • 1 (8-ounce) halibut fillet, cut into 1-inch pieces
  • Chopped fresh basil (optional)

Nutrition Information

  • calories 407
  • caloriesfromfat 18 %
  • fat 8.3 g
  • satfat 1.2 g
  • monofat 3.5 g
  • polyfat 2 g
  • protein 37.5 g
  • carbohydrate 41.5 g
  • fiber 3.6 g
  • cholesterol 119 mg
  • iron 4.4 mg
  • sodium 632 mg
  • calcium 96 mg

How to Make It

  1. Cook refrigerated fettuccine according to package directions, omitting salt and fat. Drain and keep warm.

  2. Heat oil in large nonstick skillet over medium-high heat. Add garlic to pan; cook 1 minute. Add flour to pan; cook 30 seconds, stirring constantly with a whisk. Stir in herbes de Provence, turmeric, tomatoes, and clam juice; bring to a boil. Stir in mussels, shrimp, and fish. Cover, reduce heat, and simmer 5 minutes or until mussels open. Discard any unopened shells.

  3. Place 1 cup pasta in each of 4 bowls; top each serving with about 1/3 cup fish mixture and 3 mussels. Garnish with basil, if desired.