Traditionally, a bouillabaisse is served over thick slices of French bread. This low-carb version omits the bread and highlights the rich blend of flavors from the spiced broth, savory vegetables, and fresh seafood.
Oxmoor House JANUARY 2005
1. Peel and devein shrimp. Bring water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp are done. Drain well, and set aside.
2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add tomato and next 5 ingredients; sauté 5 minutes or until onion is tender. Add broth; bring to a boil. Add shrimp, crabmeat, cilantro, and wine. Reduce heat, and simmer 2 minutes.
carbo rating: 8
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