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[Obesity Discussion]

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

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.

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.

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