Quick Bouillabaisse Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Toss together a salad, and serve with slices of crusty bread. Ingredients:
1 (9-ounce) package refrigerated fettuccine |
1 tablespoon olive oil |
1 teaspoon bottled minced garlic |
2 teaspoons all-purpose flour |
1/2 teaspoon herbes de provence |
1/4 teaspoon ground turmeric |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (8-ounce) bottle clam juice |
12 medium mussels, cleaned and debearded |
8 ounces medium shrimp, peeled and deveined |
1 (8-ounce) halibut fillet, cut into 1-inch pieces |
chopped fresh basil (optional) |
Directions:
1. Cook refrigerated fettuccine according to package directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in large nonstick skillet over medium-high heat. Add garlic to pan; cook 1 minute. Add flour to pan; cook 30 seconds, stirring constantly with a whisk. Stir in herbes de Provence, turmeric, tomatoes, and clam juice; bring to a boil. Stir in mussels, shrimp, and fish. Cover, reduce heat, and simmer 5 minutes or until mussels open. Discard any unopened shells.
3. Place 1 cup pasta in each of 4 bowls; top each serving with about 1/3 cup fish mixture and 3 mussels. Garnish with basil, if desired.
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