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| Bouillabaisse
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| Servings: 6 Category: Casserole/Chili/Stew |
(300 ratings) |
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Nutrition
Information:
Calories:
270
Protein:
22g
Carbs:
30 g
Fat:
4 g
Saturated Fat:
0 g
Sodium:
444 mg
Fiber:
4 g
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Ingredients - 4 medium red potatoes (about 1-1/2 lbs)
- 1 1/2 cups thinly sliced onion
- 1 cup chopped celery
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1 1/2 Tbsps tomato paste
- 1 Tbsp olive oil
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp saffron threads
- 1/4 tsp pepper
- 1/8 tsp fennel seeds
- 2 (8-ounce) bottles clam juice
- 2 garlic cloves, minced
- 2 lemon slices
- 1 (14.5-ounce) can no-salt-added whole tomatoes, drained
- 1 bay leaf
- 1/2 lb medium peeled shrimp
- 3/4 lb cod or other lean white fish fillets, cut into 1-inch pieces
Instructions - Pierce potatoes with a fork. Arrange potatoes in a circle on a paper towel in bottom of microwave oven.
- Microwave at HIGH 5 minutes; rearrange potatoes and continue cooking for another 5 minutes. Wrap potatoes in a towel, and let stand 5 minutes.
- Peel and cube potatoes; set aside.
Combine onion and next 15 ingredients (onion through bay leaf) in a 3-quart casserole; stir well.
- Cover with casserole lid, and microwave at HIGH 5 minutes; stir and continue cooking for another 5 minutes.
- Stir in potato, shrimp, and fish. Cover and microwave at high 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
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