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Bouillabaisse with Spicy Rouille

http://www.eatingwell.com/recipes/bouillabaisse_with_spicy_rouille.html

From EatingWell:  January/February 2007

This famous Provencal stew was traditionally a catchall for fishermen's catch of the day. Our version uses ocean-friendly calamari, tilapia and scallops.

6 servings, about 1 1/3 cups each | Active Time: 1 1/4 hours | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes. Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes. Add wine, increase heat to high, bring to a boil, and cook, stirring often, until reduced, 2 to 3 minutes. Add clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes.
  2. Carefully submerge tilapia and scallops in the soup, return to a simmer and cook for 2 minutes. Add calamari, submerge in the soup, and continue cooking until cooked through, about 3 minutes. Discard orange peel and bay leaves. Serve the soup with a spoonful of Spicy Rouille on top.

Nutrition

Per serving : 318 Calories; 7 g Fat; 1 g Sat; 2 g Mono; 167 mg Cholesterol; 24 g Carbohydrates; 32 g Protein; 2 g Fiber; 614 mg Sodium; 960 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 4 very lean meat, 1 fat

Tips & Notes