Seafood Bouillabaisse

• Seafood

  • 8 8 ounces fresh mussels in shells, fresh
  • 8 oz Flesh fish, white firm
  • 8 oz Scallops, fresh or frozen
  • 8 oz Shrimp, fresh or frozen

• Produce

  • 1/2 Fennel, medium bulb
  • 4 cloves Garlic
  • 1/2 tsp Lemon peel
  • 1 cup Onion
  • 1 lb Red potatoes, tiny
  • 1 1/2 cups Roma tomatoes

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Saffron threads
  • 1 Salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 Recipe garlic-parmesan croutons

Found on bhg.com

Description

Directions

• Thaw shrimp and scallops, if frozen; cut up any large scallops. In a large saucepan cook potatoes in a large amount of boiling water for 10 to 15 minutes or just until potatoes are tender when pierced with a fork. Drain; set aside. Scrub mussels under cold running water. Using your fingers, pull out beards visible between mussel shells; discard. In a large bowl combine 2 cups water and 3 tablespoons salt; soak mussels for 15 minutes. Drain and rinse thoroughly; drain. Repeat two more times with fresh water and salt. Drain and rinse mussels thoroughly.
• Cut off and discard stalks from fennel bulb half. If desired, reserve wispy fronds. Finely chop fronds; set aside. Remove and discard any wilted outer layers; cut a thin slice from base of bulb half; discard. Cut bulb half in half lengthwise. Cut core out of each piece; discard. Finely chop fennel bulb.
• In a 5-quart Dutch oven cook and stir fennel, onion, and garlic in hot oil until tender. Carefully stir broth, tomatoes, the 1/2 teaspoon salt, the lemon peel, saffron threads, and cayenne pepper into Dutch oven. Bring to boiling; add potatoes, shrimp, scallops, and fish. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or until mussel shells open. Discard any mussels that dont open. Ladle soup into bowls; top each serving with Garlic-Parmesan Croutons. If desired, garnish with reserved chopped fennel fronds.

Nutrition