Quick Bouillabaisse Pasta

Beau Gustafson

Toss together a salad, and serve with slices of crusty bread.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 18%
  • Fat: 8.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2g
  • Protein: 37.5g
  • Carbohydrate: 41.5g
  • Fiber: 3.6g
  • Cholesterol: 119mg
  • Iron: 4.4mg
  • Sodium: 632mg
  • Calcium: 96mg


  • 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)


  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.
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