Bouillabaisse

1. 1

   In a large saute pan over high heat, bring the fennel, garlic, white wine, saffron, sea clam juice, and marinara sauce to a boil.

2. 2

   Reduce the heat to low, cover, and simmer until the fennel is tender, about 7 minutes.

3. 3

   Season the fish with salt and pepper to taste.

4. 4

   Add the fish and mussels to the pan.

5. 5

   Raise the heat to high, cover, and simmer until the fish is just cooked through and the mussels have opened, about 8 minutes.

6. 6

   Season with salt and pepper to taste, ladle into bowls, and serve.

7. 7

   Garlic is an awesome flavor enhancer, and virtually calorie-free.

8. 8

   To save time, buy peeled garlic cloves and store them in water in the refrigerator to avoid oxidization.

9. 9

   Fat: 27g (before), 3.7g (after)

10. 10

    Calories: 904 (before), 226 (after)

11. 11

    Protein: 25g

12. 12

    Carbohydrates: 17g

13. 13

    Cholesterol: 49mg

14. 14

    Fiber: 3g

15. 15

    Sodium: 968mg

* Per serving · 4 servings · Values may vary.

No additional tips available.