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Twenty-Minute Bouillabaisse




Source of Recipe


The American Diabetes Association Family Cookbook Vol. II


Recipe Introduction


This was very fast and easy and GOOD! All three of us liked it a lot. I topped this with garlic croutons to serve, used some Penzey’s Mural of Flavor herb mix with the other herbs and added the basil with the shrimp. I also topped with some chopped parsley. Serve with good, crusty bread to sop up the liquid.


List of Ingredients




2 t. olive oil
1/2 c. chopped onion
1/2 t. minced garlic [I used one large clove]
Pinch thyme
1 t. chopped, fresh basil
1 – 15 oz. can whole tomatoes, crushed with your hands
1 t. Splenda [my addition – the canned tomatoes needed it]
1/2 c. water
1/2 c. white wine
1/2 lb. cod or turbot, cut into 1-inch pieces
1/4 lb. small shrimp [I used about 1/2 lb.]
1 – 6 1/4 oz. can chopped clams
Salt and pepper, to taste


Recipe



Sauté the vegetables and herbs in the oil over medium low heat until tender. Add the tomatoes, water and white wine and simmer for 5 minutes. Add the fish and bring to a boil. Lower the heat to bring down to a simmer and cook for 4-minutes, or until the fish is nearly done. Add the shrimp and clams (with the juices). Heat until the shrimp is cooked through.

Adjust seasonings and serve immediately or hold for a short time over VERY low heat.

Serves 4.

NUTRITIONAL INFORMATION:
Calories: 160
Fat: 3.9 grams
Carbs: 7 grams