Seafood bouillabaisse^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fast & Healthy 9/92 | ||
| Carolyn Shaw 6-95 | ||
| 1 | cup | Thinly sliced onions |
| 1 | clove | Garlic, minced |
| 1 | tablespoon | Olive oil |
| 2 | larges | Tomatoes, peeled, seeded, |
| And chopped (about 1 1/2c) | ||
| 1 | pack | (12oz) frozen medium |
| Uncooked shrimp, thawed | ||
| ½ | pounds | Fresh or cod, haddock or |
| Sole fillets, thawed and cut | ||
| In 1\" pieces* | ||
| ¼ | cup | Dry white wine** |
| ¼ | cup | Water |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Fennel seed |
| ¼ | teaspoon | To 1/2 grated orange peel |
| ⅛ | teaspoon | Coarsley ground black |
| Pepper | ||
| Chopped fresh parsley, if | ||
| Desired | ||
Directions
*Thawed if frozen **1 tablespoon lemon juice and ¼ c water may be substitiuted
In large nonstick skillet, cook and stir onions and garlic in oil until tender. Add tomato, simmer 5 minutes. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat; simmer 5 minutes or until fish flakes easily with a fork. Serve over hot cooked rice, if desired. Sprinkle with parsley. makes 4 (1 cup) servings.
Per serving: 190 calories, 25 g protein, 8 g carbohydrate, 2 g fiber, 5 g fat (24%), 155 mg cholesterol, 470 mg sodium, 530 mg potassium, 3 lean meat, 1 vegetable exchange.
Submitted By CAROLYN SHAW On 08-13-95