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Photo: Marcus Nilsson Photo by: Photo: Marcus Nilsson

Summer Bouillabaisse

Real Simple JULY 2008

  • Yield: Makes 4 servings
  • Prep time:30 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 20%
  • Protein: 40g
  • Carbohydrate: 20g
  • Sugars: 6g
  • Fiber: 5g
  • Fat: 8g
  • Saturated fat: 1g
  • Sodium: 795mg
  • Cholesterol: 111mg
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Summer Bouillabaisse recipe

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