Bouillabaisse is a rich, traditional seafood stew from the south of France. It always contains garlic, saffron, and, of course, seafood. It’s almost always served with a garlic-and-mayonnaise concoction called rouille spread on grilled bread. In order to save time, this version calls for prepared clam juice, mussels, and boneless fish fillets (in the traditional version, usually several types of small flavorful fish are sautéed in olive oil and simmered for some time). The clam juice and mussels are very flavorful. In order to save on fat and calories, there’s no added olive oil—and I omitted the rouille and grilled bread altogether. This version is quite delicious as is and goes together quickly, so it’s fine for a weeknight meal.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large sauté pan over high heat, bring the fennel, garlic, white wine, saffron, sea clam juice, and marinara sauce to a boil. Reduce the heat to low, cover, and simmer until the fennel is tender, about 7 minutes.
Step 2
Season the fish with salt and pepper to taste. Add the fish and mussels to the pan. Raise the heat to high, cover, and simmer until the fish is just cooked through and the mussels have opened, about 8 minutes.
Step 3
Season with salt and pepper to taste, ladle into bowls, and serve.
healthy tips
Step 4
Garlic is an awesome flavor enhancer, and virtually calorie-free. To save time, buy peeled garlic cloves and store them in water in the refrigerator to avoid oxidization.
nutrition information
Step 5
Fat: 27g (before), 3.7g (after)
Step 6
Calories: 904 (before), 226 (after)
Step 7
Protein: 25g
Step 8
Carbohydrates: 17g
Step 9
Cholesterol: 49mg
Step 10
Fiber: 3g
Step 11
Sodium: 968mg
