Pumpkin Bouillabaisse Recipe

Name: Pumpkin Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fennel; 1 tablespoon olive oil; 1 onion (about 8 oz.), peeled, halved, and thinly slivered lengthwise; 2 tablespoons minced garlic; 1/2 cup dry white wine; 4 cups fat-skinned chicken broth; 1 bottle(8 oz.) clam juice; 1 tablespoon Pernod or other anise-flavored liqueur (optional); 8 cups cubed (1/2-in.) pumpkin, such as Sugar Pie or Baby Bear (see notes); 1/4 teaspoon saffron threads, crumbled; 1 dried bay leaf; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cans (14 1/2 oz. each) crushed or diced tomatoes; 1 pound halibut, rinsed and cut into 1-inch pieces; 2 tablespoons chopped parsley; Rouille (recipe follows)

Servings: persons

1 pound fennel
1 tablespoon olive oil
1 onion (about 8 oz.), peeled, halved, and thinly slivered lengthwise
2 tablespoons minced garlic
1/2 cup dry white wine
4 cups fat-skinned chicken broth
1 bottle(8 oz.) clam juice
1 tablespoon Pernod or other anise-flavored liqueur (optional)
8 cups cubed (1/2-in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
1/4 teaspoon saffron threads, crumbled
1 dried bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14 1/2 oz. each) crushed or diced tomatoes
1 pound halibut, rinsed and cut into 1-inch pieces
2 tablespoons chopped parsley
Rouille (recipe follows)

1
Trim off and discard stalks, root ends, and bruised areas from fennel. Chop and reserve green tops. Rinse heads; cut in half lengthwise, then slice.
2
Heat oil in a 5- to 6-quart pan over medium-high heat; add fennel, onion, and garlic and stir often until soft, 10 to 12 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add broth, clam juice, Pernod (if using), pumpkin, saffron, bay leaf, salt, and pepper; increase heat to high and bring to a boil. Reduce heat, cover, and simmer just until pumpkin is tender when pierced, 15 to 20 minutes.
3
Add tomatoes; bring to a simmer. Gently stir in fish; simmer until opaque in center (cut to test), 4 to 5 minutes. Stir in parsley. Ladle into bowls and top with 1 tablespoon rouille and fennel tops.
4
Rouille: In a bowl, stir together 1/2 cup mayonnaise, 1 tablespoon tomato paste, 2 teaspoons lemon juice, 1 minced garlic clove, 1/4 teaspoon cayenne, and salt and pepper to taste. Makes about 1/2 cup.

2037

kcal

Calories

Fat

413

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound fennel, 1 tablespoon olive oil, 1 onion (about 8 oz.), peeled, halved, and thinly slivered lengthwise, 2 tablespoons minced garlic, and more.

Yes, Pumpkin Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Bouillabaisse

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