Seafood Bouillabaisse is a brothy, low-fat, high protein Mediterranean stew that is perfect for a cold night. Pair with a crisp arugula salad and a whole grain bread for a complete meal.
4 pounds shellfish and fish, such as shrimp, clams and monkfish
2 tablespoons extra virgin olive oil
2 leeks, cleaned well and sliced
2 stalks celery, sliced
2 cloves garlic, pressed
1 small can diced tomatoes
2 sprigs thyme
1/2 teaspoon fennel seeds
two pinches saffron
1 tablespoon tomato paste
1 quart seafood stock (buy at your local seafood store)
1/4 cup chopped parsley
1. Cut up fish into 1-inch chunks and remove shells from shrimp if needed. Set aside.
2. In a large soup pot, heat the olive oil. Add the leeks, celery and a sprinkle of salt and pepper. Cook until soft, about 3 minutes. Add the garlic, thyme, fennel seeds and saffron. Continue cooking for another 30 seconds. Stir in the tomato paste and tomatoes.
3. Add the seafood stock. Bring up to a boil, then cover and simmer for 15 minutes to meld flavors. Add the shellfish and cook for 5 minutes. Add the rest of the fish and cook for another 5 minutes, or until the fish flakes easily. Add the parsley, adjust the seasonings if necessary and serve in large, shallow bowls with warm whole, whole grain bread.
A variety of different seafood is good in this recipe. Use firm white fish such as monkfish, tilapia and shellfish such as clams, mussels, calamari and shrimp.
Keywords: seafood, shellfish, stew, soup