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Zesty Provençale Bouillabaisse with Pistou

Prep time 16 mins
Cook time 52 mins
Yield 4 servings (serving size: 1 3/4 cups stew and 1 tablespoon pistou)
A favorite in Provence, this seafood stew is often ladled over thick slices of French bread. The pistou, France's version of pesto, kicks the flavor up a notch. The stew mellows as it stands, so it can even be made ahead.

Ingredients

  • 6 whole allspice
  • 2 (2 x 1-inch) orange rind strips
  • 1 thyme sprig
  • 1 bay leaf
  • 1 dried hot red chile
  • 1 teaspoon olive oil
  • Cooking spray
  • 2 cups chopped onion (about 1 large)
  • 3/4 cup chopped celery (about 2 stalks)
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine or fat-free, less-sodium chicken broth
  • 1 (28-ounce) can diced tomatoes, un-drained
  • 1 (8-ounce) bottle clam juice
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon fennel seeds
  • 1/8 teaspoon saffron threads
  • 1/2 cup loosely packed fresh basil leaves
  • 3 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 garlic cloves, peeled and halved
  • 6 ounces halibut fillet, cut into pieces
  • 6 ounces sea scallops
  • 6 ounces medium shrimp, peeled and deveined

Nutrition Information

  • calories 319
  • fat 13.5 g
  • satfat 1.9 g
  • protein 28.5 g
  • carbohydrate 21.7 g
  • cholesterol 94 mg
  • iron 2.9 mg
  • sodium 780 mg
  • caloriesfromfat 38 %
  • fiber 4.7 g
  • calcium 137 mg

How to Make It

  1. Place first 5 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

  2. Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion and celery; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Add wine, and cook 1 to 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add cheesecloth bag, tomatoes, and next 4 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, 35 minutes.

  3. While stew simmers, combine basil and next 4 ingredients in a food processor; process until smooth. Spoon pistou into a small bowl; set aside.

  4. Remove cheesecloth bag from stew, and discard. Bring stew to a boil. Stir in fish and scallops; cover and cook 2 minutes. Stir in shrimp; cover and cook 3 minutes or until seafood is done. Ladle soup into bowls, and top with pistou.

Oxmoor House Healthy Eating Collection