Zesty Provençale Bouillabaisse with 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.

Yield: 4 servings (serving size: 1 3/4 cups stew and 1 tablespoon pistou)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 13.5g
  • Saturated fat: 1.9g
  • Protein: 28.5g
  • Carbohydrate: 21.7g
  • Cholesterol: 94mg
  • Iron: 2.9mg
  • Sodium: 780mg
  • Calories from fat: 38%
  • Fiber: 4.7g
  • Calcium: 137mg

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

Preparation

  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.
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