Bouillabaisse

Bouillabaisse




Book: Steve' diabetic recipe book
Chapter: SOUP

Really good. Can be served with a sauce rouille and crusty bread or crostini. Choose fresh tomatoes or canned (if low sodium). Some canned tomatoes are so salty they can ruin a soup.
Serves: 16

1 pound shrimp
1 pound scallops
1 pound shellfish
Any combination of firm ocean fish, shellfish, scallop,etc. will work. Fresh is better.
3 tablespoons olive oil
2 leeks, washed and sliced
1 fennel bulb, chopped
1/2 cup onions, chopped
1/4 cup parsley, chopped
2 teaspoons garlic minced
1/8 teaspoon thyme
1/2 teaspoon white pepper
1/8 teaspoon sage, rubbed
1 pinch saffron threads
1 orange, zested and juiced
2 28-ounce cans tomatoes, diced
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
Home made is much better if you have it.
1 8 1/2-ounce bottle clam juice

Saute leeks and onions in olive oil until wilted. Add parsley and garlic. Cook on medium heat, stirring until combined. Add thyme, sage and saffron, stir and cook one to two minutes. Add orange zest and juice, tomatoes, broth and clam juice. Season with white pepper. At time of service, bring base up to summer. Add shellfish, then fish. Cook until all seafood is just done. Serve in medium sized bowls accompanied by crostini or crusty bread.

NUTRITION FACTS
Amount Per Serving
Calories 115 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 2%
Cholesterol 56mg 19%
Sodium 676mg 28%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Sugars 1g
Protein 14g
Vitamin A 13% Vitamin C 33%
Calcium 1% Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet.