Seafood Bouillabaisse
I hate dealing with shellfish shells, so here is an easy and tasty one bowl meal!
Servings
4
entrées (or 8 appetizers)
Servings
4
entrées (or 8 appetizers)
Ingredients
1
lb.
firm fish (wild salmon, grouper, halibut, sea bass etc.) Skinless and cut into cubes.
1/2
lb.
wild shrimp, shelled and deveined
1/2
lb.
wild scallops
3
Tbsp.
organic clarified butter (ghee)
1/2
cup
thinly sliced shallot
4
medium
cloves garlic, thinly sliced or minced
1/2
firm, ripe tomatoes, cut in half around middle
1
carrot, cut into matchsticks (about 1 cup)
1
cup
organic diced fresh tomatoes
1/2
tsp.
Sea Salt
1/2
tsp.
fresh ground pepper
1
cup
fish stock, vegetable broth or clam juice
1/2
cup
organic white wine or the liquid above
1/2
tsp.
saffron threads, crumbled
1/2
tsp.
thyme
1/4
cup
chopped fresh parsley
Instructions
Heat ghee over medium heat in a large skillet with cover.
Add shallot and sauté until soft and translucent, about 2-3 minutes.
Add the garlic and cook 1 minute more.
Stir in the fennel, carrot, tomatoes, salt and pepper.
Cook for 3-4 minutes, until vegetables begin to soften.
Add the broth and wine and bring to a boil.
Add the saffron and thyme, and reduce the heat and simmer broth for 5 minutes.
Add all of the seafood cover and cook about 4 -5 minutes until opaque and done.
Stir in the parsley.
Serve in bowls with spoons for the yummy broth.
Recipe Notes
Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg and Nuts.
All EFVD/GFVD lifestyle programs friendly!
Omit Carrots & Wine for Candida Diet!