Bouillabaisse is a classic French stew originating in the southern region of France, probably in Marseille.
Fresh seafood is the base of this dish along with delicate fennel-flavored broth.
Don’t forget to save the feathery fennel fronds to use as a pretty garnish or in another recipe.
Many of the nutrients from the fennel bulb, such as potassium, vitamins A and C, and calcium, are also present in the tops.
1 tablespoon olive oil ½ sweet onion, chopped 3 celery stalks, chopped 1 cup chopped fennel 1 tablespoon minced garlic 4 cups fish stock or clam juice 2 tomatoes, chopped 1 tablespoon chopped fresh thyme 1 bay leaf ¼ teaspoon red pepper flakes 10 mussels, scrubbed and debearded 12 ounces boneless, skinless fish fillets, cut into 1-inch chunks (salmon, flounder, or halibut) 10 large shrimp, peeled and deveined 1 cup shredded kale Sea salt Freshly ground black pepper
1. In a large, deep skillet, heat the olive oil over medium-high heat. Sauté the onion, celery, fennel, and garlic until softened, about 6 minutes.
2. Add the fish stock, tomatoes, thyme, bay leaf, and red pepper flakes and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
3. Add the mussels, cover the skillet, and simmer for 2 minutes more.
4. Add the fish and shrimp, cover, and simmer until the mussels open and the fish is just cooked through, 8 to 10 minutes.
5. Discard the bay leaf and add the kale to the skillet. Cover and remove from the heat and let stand for 5 minutes so the kale wilts. Season with salt and pepper and serve immediately.
SUBSTITUTION TIP:
The joy of bouillabaisse is that any type of seafood will work.
Mussels can be fresh or frozen, in the shell or just the meat.
You can throw in clams instead of mussels, as well.
If you use canned clams, add the juice for extra flavor.
PER SERVING: Calories: 353; Total fat: 20g; Saturated fat: 5g; Carbohydrates: 12g; Sugar: 3g; Fiber: 3g; Protein: 31g