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.
INGREDIENTS
Nutrition- 1
- 7
- 7
- 3
- 7
- 10
- 9
- 2(14 1/2 ounce) cans diced tomatoes
- 3⁄4cup white wine
- 8 -10cups low sodium fat-free vegetable broth
- 1teaspoon parsley
- 1⁄2teaspoon black pepper
- 3teaspoons herbes de provence
- 1⁄2
- 1⁄2teaspoon salt
- 1⁄4teaspoon crushed saffron thread
- 3tablespoons lemon juice
- 14ounces tilapia fillets or 14 ounces other white fish, chopped
- 6ounces lump crabmeat
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DIRECTIONS
- 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.
- 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.
- 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.
- 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.
- You can top this with parmesan cheese or crutons if desired.
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