Zesty Provençale Bouillabaisse With Pistou Recipe

Name: Zesty Provençale Bouillabaisse With Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole allspice; 2 (2 x 1-inch) orange rind strips; 1 thyme sprig; 1 bay leaf; 1 dried hot red chile; 1 teaspoon olive oil; Cooking spray; 2 cups chopped onion (about 1 large); 3/4 cup chopped celery (about 2 stalks); 2 garlic cloves, minced; 1/2 cup dry white wine or fat-free, less-sodium chicken broth; 1 (28-ounce) can diced tomatoes, un-drained; 1 (8-ounce) bottle clam juice; 1 cup fat-free, less-sodium chicken broth; 1/2 teaspoon fennel seeds; 1/8 teaspoon saffron threads; 1/2 cup loosely packed fresh basil leaves; 3 tablespoons olive oil; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 2 garlic cloves, peeled and halved; 6 ounces halibut fillet, cut into pieces; 6 ounces sea scallops; 6 ounces medium shrimp, peeled and deveined

Servings: persons

6 whole allspice
2 (2 x 1-inch) orange rind strips
1 thyme sprig
1 bay leaf
1 dried hot red chile
1 teaspoon olive oil
Cooking spray
2 cups chopped onion (about 1 large)
3/4 cup chopped celery (about 2 stalks)
2 garlic cloves, minced
1/2 cup dry white wine or fat-free, less-sodium chicken broth
1 (28-ounce) can diced tomatoes, un-drained
1 (8-ounce) bottle clam juice
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon fennel seeds
1/8 teaspoon saffron threads
1/2 cup loosely packed fresh basil leaves
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, peeled and halved
6 ounces halibut fillet, cut into pieces
6 ounces sea scallops
6 ounces medium shrimp, peeled and deveined

1
Place first 5 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2
Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion and celery; saute 3 minutes or until tender. Add garlic; saute 1 minute. Add wine, and cook 1 to 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add cheesecloth bag, tomatoes, and next 4 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, 35 minutes.
3
While stew simmers, combine basil and next 4 ingredients in a food processor; process until smooth. Spoon pistou into a small bowl; set aside.
4
Remove cheesecloth bag from stew, and discard. Bring stew to a boil. Stir in fish and scallops; cover and cook 2 minutes. Stir in shrimp; cover and cook 3 minutes or until seafood is done. Ladle soup into bowls, and top with pistou.

565

kcal

Calories

Fat

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 24 ingredients. The key ingredients include: 6 whole allspice, 2 (2 x 1-inch) orange rind strips, 1 thyme sprig, 1 bay leaf, and more.

Yes, Zesty Provençale Bouillabaisse With Pistou 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.

Zesty Provençale Bouillabaisse With Pistou

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