Clare's Healthy Bouillabaisse

My version of spicy French fish soup. The flavors came out best after sitting in the fridge for a few days! Makes a big batch...great for freezer.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 1  tablespoon olive oil (optional)
• 7  ounces leeks, thinly sliced
• 7  ounces yellow onions, chopped
• 3  garlic cloves, minced
• 7  ounces carrots, diced
• 10  ounces green beans, cut into 3/4 inch pieces
• 9  ounces yukon gold potatoes, diced into 3/4 inch pieces
• 2 (14 1/2ounce) cans diced tomatoes
• 3⁄4 cup white wine
• 8 -10  cups  low sodium  fat-free vegetable broth
• 1  teaspoon parsley
• 1⁄2 teaspoon black pepper
• 3  teaspoons  herbes de provence
• 1⁄2 teaspoon cayenne (or more to taste!)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  crushed saffron thread
• 3  tablespoons lemon juice
• 14  ounces  tilapia fillets or 14  ounces  other white fish, chopped
• 6  ounces lump crabmeat

Directions

1. If using olive oil, heat it over medium in a large non-stick soup pot. Otherwise, spray treat a large non-stick soup pot with cooking spray and heat over medium.
2. Saute the leeks for 2-3 minutes. Add the onions and garlic, and saute for another 3 minutes. Add the carrots and cook, stirring for another 3 minutes. Add the potatoes and green beans. Cook, stirring for 3 more minutes.
3. Add the tomatoes, wine, broth, and seasonings. Bring to a light boil, reduce heat, and simmer, covered for 20-30 minutes, until carrots and potatoes are softened to just tender.
4. Stir in the crabmeat, lemon juice, and then the tilapia. Stir once or twice, very gently. Cook for 7-10 minutes, until white fish is cooked through.
5. You can top this with parmesan cheese or crutons if desired.