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Summer Bouillabaisse

Photo: Marcus Nilsson
Prep time 30 mins
Yield Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large bulb fennel, thinly sliced
  • 4 stalks celery, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 pound cod fillet, skin removed; cut into 2-inch pieces
  • 1 pound large shrimp, peeled and deveined
  • 2 pounds tomatoes, chopped
  • 1 pound mussels, scrubbed
  • 1 tablespoon red wine vinegar
  • Kosher salt and pepper
  • 2 tablespoons fresh tarragon, chopped

Nutrition Information

  • calories 335
  • caloriesfromfat 20 %
  • protein 40 g
  • carbohydrate 20 g
  • sugars 6 g
  • fiber 5 g
  • fat 8 g
  • satfat 1 g
  • sodium 795 mg
  • cholesterol 111 mg

How to Make It

  1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.

    Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.

    Stir in the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle with the tarragon before serving.

    Substitution: This light French seafood stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives to cod, so buy what looks best at the market.