Pumpkin Bouillabaisse

Name: Pumpkin Bouillabaisse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 822 grams cans each) crushed or diced tomatoes; 227 grams bottle clam juice; 1 dried bay leaf; 118 milliliters dry white wine; 946 milliliters fat-skinned chicken broth; 454 grams fennel; 2 Tbsps minced garlic; 454 grams halibut, rinsed and cut into 1-inch pieces; 1 Tbsp olive oil; 227 grams onion (about , peeled, halved, and thinly slivered lengthwise; 2 Tbsps chopped parsley; 0 teaspoons pepper; 2 liters cubed (1/2-in.) pumpkin, such as Sugar Pie or Baby Bear (see notes); 0 teaspoons saffron threads, crumbled; 1 teaspoons salt

You can never have too many main course recipes, so give Pumpkin Bouillabaisse a try. One portion of this dish contains approximately 14g of protein, 3g of fat, and a total of 178 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have fat-skinned chicken broth, garlic, wine, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Trim off and discard stalks, root ends, and bruised areas from fennel. Chop and reserve green tops. Rinse heads; cut in half lengthwise, then slice.

Ingredients you will need

Fennel

Heat oil in a 5- to 6-quart pan over medium-high heat; add fennel, onion, and garlic and stir often until soft, 10 to 12 minutes.

Ingredients you will need

Fennel

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add wine; cook until most of liquid has evaporated, about 2 minutes.

Ingredients you will need

Wine

Add broth, clam juice, Pernod (if using), pumpkin, saffron, bay leaf, salt, and pepper; increase heat to high and bring to a boil. Reduce heat, cover, and simmer just until pumpkin is tender when pierced, 15 to 20 minutes.

Ingredients you will need

Clam Juice

Bay Leaves

Pumpkin

Saffron

Pepper

Pernod

Broth

Salt

Add tomatoes; bring to a simmer. Gently stir in fish; simmer until opaque in center (cut to test), 4 to 5 minutes. Stir in parsley. Ladle into bowls and top with 1 tablespoon rouille and fennel tops.

Ingredients you will need

Tomato

Parsley

Fennel

Fish

Equipment you will use

Bowl

Ladle

Rouille: In a bowl, stir together 1/2 cup mayonnaise, 1 tablespoon tomato paste, 2 teaspoons lemon juice, 1 minced garlic clove, 1/4 teaspoon cayenne, and salt and pepper to taste. Makes about 1/2 cup.

Ingredients you will need

Salt And Pepper