Bouillabaisse
"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."
photo by jypseygal
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
2-3
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
directions
- 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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Reviews
-
This recipe was so good. I added a cup of chicken broth and less red pepper flakes. My husband raved over it. This is a 10 in our book :)
RECIPE SUBMITTED BY
I’m a twenty something, alright, late twenty something woman living on Long Island and working at a publishing company in the ever stressful NYC. Food makes me happy. What’s not to love about a cheeseburger and fries with a huge chocolate shake on the side? Come on, it’s a match made in heaven that would put a smile on even the grumpiest face. Unfortunately, I’ve been battling a pesky weight problem for what feels like an eternity. To make matters worse, I recently found out I have a blood sugar condition that will likely lead to diabetes. Doesn’t that sound like a recipe for disaster? So, I desperately needed to find a way to still love food, but also squeeze into a pair of skinny jeans. The solution, you ask? That’s a little tricky. I don’t believe in surviving off the frozen food aisle’s never-ending supply of frostbitten chemical concoctions. And the thought of eating a strict lettuce and water diet makes me want to throw myself off a building.
So, what’s a gal to do? I learned to Diet-It-Up. I love to cook and I’m always finding ways to take my favorite recipes and shave off a few calories, eliminate some of the processed ingredients and overhaul it in a way that makes it healthier. I’ve mastered every diet under the sun and while Weight Watchers© and The South Beach Diet© can be very successful, they’re tough to stick with when you just want to eat something that tastes good. I don’t have any fancy formal credentials and I’m not going to preach to you about carbs or fat grams. I just want you to enjoy tasty, delicious meals without the next-day calorie guilt. Mix in a jog or two at the gym and you’re on your way to a healthier life. I’m beginning to collect some of my recipes here. I invite you to Diet-It-Up with me. If we’re good all week, maybe we can even sneak in a few sips of that chocolate shake, wink wink.
