Zesty Provençale Bouillabaisse with Pistou |
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Prep Time: 16 Minutes Cook Time: 52 Minutes |
Ready In: 68 Minutes Servings: 4 |
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A favorite in Provence, this seafood stew is often ladled over thick slices of French bread. The pistou, France's version of pesto, kicks the flavor up a notch. The stew mellows as it stands, so it can even be made ahead. Ingredients:
6 whole allspice |
2 (2 x 1-inch) orange rind strips |
1 thyme sprig |
1 bay leaf |
1 dried hot red chile |
1 teaspoon olive oil |
cooking spray |
2 cups chopped onion (about 1 large) |
3/4 cup chopped celery (about 2 stalks) |
2 garlic cloves, minced |
1/2 cup dry white wine or fat-free, less-sodium chicken broth |
1 (28-ounce) can diced tomatoes, un-drained |
1 (8-ounce) bottle clam juice |
1 cup fat-free, less-sodium chicken broth |
1/2 teaspoon fennel seeds |
1/8 teaspoon saffron threads |
1/2 cup loosely packed fresh basil leaves |
3 tablespoons olive oil |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
2 garlic cloves, peeled and halved |
6 ounces halibut fillet, cut into pieces |
6 ounces sea scallops |
6 ounces medium shrimp, peeled and deveined |
Directions:
1. Place first 5 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion and celery; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Add wine, and cook 1 to 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add cheesecloth bag, tomatoes, and next 4 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, 35 minutes.
3. While stew simmers, combine basil and next 4 ingredients in a food processor; process until smooth. Spoon pistou into a small bowl; set aside.
4. Remove cheesecloth bag from stew, and discard. Bring stew to a boil. Stir in fish and scallops; cover and cook 2 minutes. Stir in shrimp; cover and cook 3 minutes or until seafood is done. Ladle soup into bowls, and top with pistou.
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