Bouillabaisse

Ingredients

• 1/2 pound mussels (optional)
• 1/2 pound medium-size shrimp
• 1/2 pound halibut or cod fillets
• 1 teaspoon virgin olive oil
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2-1/2 cups canned Italian plum tomatoes
• 2 cups clam juice or fish stock
• 1/2 cup dry white wine
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon dried leaf thyme
• 1/4 to 1/2 teaspoon hot pepper flakes
• 1 bay leaf
• 1/2 pound bay scallops

Directions

1. Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel and devein shrimp. Cut halibut into bite-size pieces.
2. In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring 1 minute.
3. Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes.
4. Add halibut and simmer 5 minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
5. Discard bay leaf.

Recipe Yield: Yield: 6 servings

Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine