BOUILLABAISSE

Bouillabaisse image

I'm sure there are French chefs out there with rather strong opinions as to what classifies as a Bouillabaisse. I'm certainly no French chef. I was looking for a healthy way to enjoy seafood. Since its winter here in NY, a piece of grilled fish just didn't seem hearty enough to do the trick. My mom gave me a few different recipes that I pieced together to create my own version of this delicious fish stew. Feel free to substitute the seafood for whatever looks fresh at the market that day.

Provided by Diet It Up

Categories Stew

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 19

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Ingredients

1 tablespoon extra virgin olive oil
1 stalk celery, finely diced (about 1/4 cup)
1/4 cup green bell pepper, finely diced (about 1/2 a small pepper)
2 garlic cloves, minced
1/2 onion, finely diced (about 1/2 cup)
1 bay leaf
1 teaspoon fresh thyme, leaves picked from stems
1/2 teaspoon crushed red pepper flakes
salt and pepper
1/2 cup dry white wine
1 cup clam juice
1 cup crushed tomatoes
1/4-1/2 cup water
1 teaspoon lemon juice, fresh squeezed
1/2 lb fish fillet (any sturdy white fish will do, I used Chilean Sea Bass)
8 littleneck clams (includes a few extra in case some don't open)
1/4 lb bay scallop
1/4 lb large shrimp, peeled and deveined
2 tablespoons fresh parsley, chopped

Steps:

Heat olive oil in a deep skillet; sauté celery, green pepper, onion, and garlic until soft.
Add bay leaf, thyme, and crushed red pepper to the vegetables and sauté for a minute or so.
Add wine, clam juice, tomatoes, ¼ cup water and lemon juice. Bring to a boil. Drop to a simmer, cover and cook for 30 minutes. Give it a stir every so often and add the additional ¼ cup water if the sauce looks too thick.
Add fish filets and clams. Cover and cook for 5 minutes or until fish flakes easily with a fork and the clams pop open.
Add shrimp and scallops. Simmer uncovered until cooked through, approximately 3 minutes.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve with toasted baguette.

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