This is a great healthy recipe that is so easy to prepare. I was rushing around last week and needed an idea for dinner. I had frozen shrimp, scallops and sea bass and remembered my bouillabaisse recipe that never fails. All I had to do was stop for the clams and I had a complete meal. Because of my limited time, I cooked the sauce in advance then just heated it up 15 minutes before dinner and added the fish. You can easily substitute any fish of your liking as well.
Sorry for not having a picture, I was really busy.
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Estimated Values per Serving:
Calories: 300 Fat: 2.5 grams
Olive oil cooking Spray
1 leek, chopped
½ onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 bottle of clam juice (8 ounces)
½ cup white wine
2 cups fat free chicken broth
1 cup diced tomatoes (can be canned)
½ teaspoon saffron
2 tablespoons fresh parsley
1 teaspoon fresh thyme
1/8 teaspoon cayenne pepper
1. Heat deep sauté pan on medium low heat and spray with cooking spray. Sauté onions and leeks until soft. Add garlic and flour and sauté for an additional minute.
2. Add clam juice and raise heat to medium. Let come to a boil and add wine, chicken stock and tomatoes. Cook until it comes back up to a boil.
3. Lower heat to a simmer and add saffron, parsley, thyme and pepper.
4. Simmer for 1 hour (covered).
1 pound fillet fish (i.e. tilapia, cod, sole)
1 pound scallops
1 pound shrimp – deveined, shelled and tails off
1 dozen clams
1. Add fish fillet cook for 5 – 7 minutes, add shrimp, scallops and clams and cook until clams have opened, the shrimp have turned pink and scallops are firm, about 5 minutes.
Serve with rice.
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