Zesty Provençale Bouillabaisse with Pistou

Name: Zesty Provençale Bouillabaisse with Pistou
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons black pepper; 794 grams diced tomatoes, un-drained; 177 milliliters chopped celery (about 2 stalks); 227 grams clam juice; 118 milliliters dry white wine or fat-free, less-sodium chicken broth; 237 milliliters fat-free, less-sodium chicken broth; 1 teaspoons fennel seeds; 118 milliliters loosely packed fresh basil leaves; 2 garlic cloves, minced; 2 garlic cloves, peeled and halved; 170 grams halibut fillet, cut into pieces; 1 teaspoon olive oil; 3 Tbsps olive oil; 473 milliliters chopped onion (about 1 large); 2 (2 x 1-inch) orange rind strips; 1 dried hot red chile; 0 teaspoons saffron threads; 0 teaspoons salt; 170 grams sea scallops; 170 grams shrimp, peeled and deveined; 1 thyme sprig; 6 whole allspice

Need a gluten free, dairy free, and primal main course? Zesty Provençale Bouillabaisse with Pistou could be a tremendous recipe to try. This recipe makes 4 servings with 329 calories, 22g of protein, and 14g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have bay leaf, clam juice, canned tomatoes, 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 roughly 1 hour and 8 minutes.

Instructions

Place first 5 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

Equipment you will use

Cheesecloth

Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and celery; saut 3 minutes or until tender.

Ingredients you will need

Celery

Onion

Add garlic; saut 1 minute.

Ingredients you will need

Garlic

Add wine, and cook 1 to 2 minutes or until liquid evaporates, scraping pan to loosen browned bits.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add cheesecloth bag, tomatoes, and next 4 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, 35 minutes.

Ingredients you will need

Tomato

Equipment you will use

Cheesecloth

While stew simmers, combine basil and next 4 ingredients in a food processor; process until smooth. Spoon pistou into a small bowl; set aside.

Ingredients you will need

Basil

Stew

Equipment you will use

Food Processor

Bowl

Remove cheesecloth bag from stew, and discard. Bring stew to a boil. Stir in fish and scallops; cover and cook 2 minutes. Stir in shrimp; cover and cook 3 minutes or until seafood is done. Ladle soup into bowls, and top with pistou.

Ingredients you will need

Scallops