New England Bouillabaisse

Ingredients - Serves 6

• Parsley - 1/4 cup, chopped
• Shrimp - 1 pound, peeled and deveined
• White fish fillets - 1 pound, cut into pieces
• Lobster tails - 2, cut into pieces
• Clams - 12, scrubbed
• Salt and pepper - To taste
• Saffron threads - 1/2 teaspoon
• Fish stock - 4 cups
• White wine - 1 cup
• Tomatoes - 1 can (28 ounces), diced
• Fennel bulb - 1, chopped
• Garlic - 4 cloves, minced
• Onions - 2, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and fennel and cook until softened, about 10 minutes.
2. Add the tomatoes, wine, fish stock, saffron, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Add the clams to the pot and cook until they open, about 5 minutes. Discard any clams that do not open.
4. Add the lobster and cook for 5 minutes. Then add the fish and shrimp and cook until they are cooked through, about 5 minutes more.
5. Ladle the bouillabaisse into bowls and sprinkle with the chopped parsley.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 35g
• Sodium: 1200mg
• Sugar: 5g