Quick Bouillabaisse

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Onion - chopped (small)
1/2 cup	73g / 2.6oz	Fennel bulb - chopped (small)
2		Celery stalks - chopped
1		Garlic clove - thinly sliced
2		Reduced sodium-chicken broth - - (14 1/2 oz ea)
1		Water
2 tablespoons	30ml	Tomato paste
3		Orange peel strips - (2" by 1/2")
1/2 teaspoon	2.5ml	Dried tarragon
1/2 teaspoon	2.5ml	Fennel seeds
1 1/2 lbs	681g / 24oz	White fleshed fish fillets - cut 2" pieces
		= (such as cod, monkfish, snapper)
20		Mussels - well washed,
		And beards pulled off
1 lb	454g / 16oz	Medium shrimp - shelled
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

Heat oil in a large saucepot over medium heat. Cook onion, fennel, and celery 5 minutes, until softened. Add garlic and cook 1 minute more.

Add chicken stock, water, tomato paste, orange peel, tarragon, and fennel seeds to the saucepot; bring to a boil. Reduce heat and add mussels, cover and cook covered 10 minutes. Add fish fillets; cook 5 minutes more.

Stir in shrimp; cook 35 minutes. Season to taste with salt and freshly ground black pepper. Discard any unopened mussels. Divide in bowls; garnish each serving with some parsley.

This recipe yields 6 servings.

Carbohydrates: 7 grams

Net Carbs: 6 grams

Fiber: 1 grams

Protein: 37 grams

Fat: 13 grams

Calories: 300

Source:
Atkins Cookbook at http://atkinscenter.com

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