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Summer Bouillabaisse

Summer Bouillabaisse
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat the oil in a large saucepan or Dutch oven over medium-high heat.
  2. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.
  3. Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes.
  4. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.
  5. Stir in the vinegar and ½ teaspoon each salt and pepper. Sprinkle with the tarragon before serving.
By July, 2008

Nutritional Information

  • Per Serving
  • Calories 335Calories From Fat 20%
  • Protein 40g
  • Carbohydrate 20g
  • Sugar 6g
  • Fiber 5g
  • Fat 8g
  • Sat Fat 1g
  • Sodium 795mg
  • Cholesterol 111mg
What does this mean? See Nutrition 101 .

Quick Tip

Sea Bass and Cucumbers in Champagne Sauce
This stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives, so buy what looks best at the market.

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