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Obesity Discussion · 08-11-07, 05:19 AM

QUICK BOUILLABAISSE

Servings: 6
Prep time: 0:40:00
Bake/Cook time: 0:30:00

Calories: 300
Fat: 13 grams
Protein: 37 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Net Carbs: 6 grams
1/4 cup extra virgin olive oil
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 celery stalks, chopped
1 garlic clove, thinly sliced
2 cans (14.5 ounces each) reduced sodium-chicken broth
plus 1 can water
2 tablespoons tomato paste
3 2" x 1/2" orange peel strips
1/2 teaspoon dried tarragon
1/2 teaspoon fennel seeds
1 1/2 pounds white fleshed fish fillets (such as cod,
monkfish, snapper), cut into 2" pieces
20 mussels, well washed, beards pulled off
1 pound medium shrimp, shelled
Salt and pepper
1/4 cup chopped fresh parsley
1. Heat oil in a large saucepot over medium heat. Cook
onion, fennel, and celery 5 minutes, until softened. Add
garlic and cook 1 minute more. Add chicken stock,
water, tomato paste, orange peel, tarragon, and fennel
seeds to the saucepot; bring to a boil. Reduce heat and
add mussels, cover and cook covered 10 minutes. Add
fish fillets; cook 5 minutes more. Stir in shrimp; cook 35
minutes. Season to taste with salt and freshly ground
black pepper. Discard any unopened mussels. Divide in bowls; garnish each serving with some parsley.
The secret to this flavorful stew is to use a mixture of seafood.
Traditional seasonings in this Southern French dish include
fennel bulb and seeds, tarragon, and orange peel.

08-11-07, 05:19 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Quick Bouillabaisse QUICK BOUILLABAISSE Servings: 6 Prep time: 0:40:00 Bake/Cook time: 0:30:00 Calories: 300 Fat: 13 grams Protein: 37 grams Carbohydrates: 7 grams Fiber: 1 grams Net Carbs: 6 grams 1/4 cup extra virgin olive oil 1/2 small onion, chopped 1/2 small fennel bulb, chopped 2 celery stalks, chopped 1 garlic clove, thinly sliced 2 cans (14.5 ounces each) reduced sodium-chicken broth plus 1 can water 2 tablespoons tomato paste 3 2" x 1/2" orange peel strips 1/2 teaspoon dried tarragon 1/2 teaspoon fennel seeds 1 1/2 pounds white fleshed fish fillets (such as cod, monkfish, snapper), cut into 2" pieces 20 mussels, well washed, beards pulled off 1 pound medium shrimp, shelled Salt and pepper 1/4 cup chopped fresh parsley 1. Heat oil in a large saucepot over medium heat. Cook onion, fennel, and celery 5 minutes, until softened. Add garlic and cook 1 minute more. Add chicken stock, water, tomato paste, orange peel, tarragon, and fennel seeds to the saucepot; bring to a boil. Reduce heat and add mussels, cover and cook covered 10 minutes. Add fish fillets; cook 5 minutes more. Stir in shrimp; cook 35 minutes. Season to taste with salt and freshly ground black pepper. Discard any unopened mussels. Divide in bowls; garnish each serving with some parsley. The secret to this flavorful stew is to use a mixture of seafood. Traditional seasonings in this Southern French dish include fennel bulb and seeds, tarragon, and orange peel. Atkins - Quick Bouillabaisse Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________