Summer Bouillabaisse

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READY IN: 30mins

INGREDIENTS

  • 1tablespoonolive oil
  • 1largefennel bulb, thinly sliced
  • 4stalkscelery, thinly sliced
  • 4garlic cloves, thinly sliced
  • 1cupdry white wine
  • 1lbcod fish fillet, skin removed, cut into 2-inch pieces
  • 1lblarge shrimp, peeled and deveined
  • 2lbstomatoes, chopped
  • 1lbmussels, scrubbed
  • 1tablespoonred wine vinegar
  • 1⁄2 teaspoonkosher salt
  • 1⁄2 teaspoonpepper
  • 2tablespoonsfresh tarragon, chopped

    • NUTRITION INFO

    Serving Size: 1 (745) g

    Servings Per Recipe:4

    Calories: 429.9

    Calories from Fat 78 g 18 %

    Total Fat 8.7 g 13 %

    Saturated Fat 1.4 g 6 %

    Cholesterol 224 mg 74 %

    Sodium 1402.9 mg 58 %

    Total Carbohydrate23.9 g 7 %

    Dietary Fiber 5.7 g 22 %

    Sugars 7.3 g 29 %

    Protein 53.1 g 106 %

    DIRECTIONS

  • Heat the oil in a large saucepan or Dutch oven over medium-high heat.Add the fennel, celery, and garlic.Cook, stirring occasionally, until slightly tender, 3-4 minutes.
  • Add the wine and bring to a boil.Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes.Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3-5 minutes.
  • Stir in the vinegar, salt, and pepper.Sprinkle with the tarragon before serving.

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