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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Zesty Provençale Bouillabaisse With Pistou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions