seafood bouillabaisse
This seafood stew is loaded with fish and shellfish in a savory, saffron-infused tomato broth. Light but filling, it’s a scrumptious way to get everyone in your house to eat more seafood. Serve with crusty bread to sop up every drop.
Yield 6 servings • Prep Time 15 minutes • Cook Time 45 minutes 
2 tbsp olive oil
½ yellow onion, chopped
1 bulb fennel, chopped, reserving some of the leafy green fronds
3 cloves garlic, chopped
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp saffron threads
¼ cup white wine
1 (28oz) can diced tomatoes
4 cups seafood stock
1 bay leaf
1 dozen little neck clams, scrubbed
8 oz raw large shrimp, peeled and deveined
¾ lb halibut, cut into chunks
Crusty whole-grain bread, for serving
1. In a large (5½- to 7¼-quart) Dutch oven, heat the olive oil over medium heat. Add the onion and fennel and sauté for 5 minutes or until they begin to caramelize. Add the garlic. Season with salt, pepper, and saffron and cook for 2 minutes until spices become fragrant.
2. Add the wine and cook for 2 minutes, scraping any brown bits from the bottom of the Dutch oven, before adding the tomatoes, seafood stock, and bay leaf. Bring to a boil and then reduce the heat and simmer partially covered for 30 minutes.
3. Add clams, cover and cook for 5 minutes. Add shrimp and halibut and cook for 5 minutes more.
4. Remove the bay leaf before serving. Garnish with fennel fronds and serve with sliced bread.
TIP Look for seafood stock at your local fish market or grocery store.
Cooking for this length of time only reduces a portion of the alcohol; you can omit the wine or replace with more seafood stock, if desired.
VARIATION Use any kind of seafood for this recipe. Mussels, scallops, and lobster are also awesome—go with whatever looks fresh at the market.
NUTRITION PER SERVING (DOES NOT INCLUDE BREAD)
Calories 290 • Total Fat 9g • Saturated Fat 1g • Cholesterol 210mg • Sodium 667mg • Total Carbohydrate 10g • Dietary Fiber 3g • Sugars 4g • Protein 40g
SEAFOOD BOUILLABAISSE