Gulf Coast Summer Bouillabaisse

Recipe by: Ti Adelaide Martin, Jamie Shannon | from Commanders Kitchen

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

Photo by Joseph De Leo

This seafood bouillabaisse, thick with vegetables and seafood, is one of our light summer entrees. With vine-ripened tomatoes and the abundance of seafood that's at its peak in the summer, this one-dish meal is a seasonal treat that we all look forward to.

INGREDIENTS

3 stalks celery, in medium dice
1 medium onion, in medium dice
2 medium green bell peppers. in medium dice
16 cloves garlic, peeled and thinly sliced
1 tablespoon olive oil (you may not need it)
Kosher salt and freshly ground black pepper to taste
1 medium head fennel, in medium dice
2 bay leaves
2 quarts Seafood Stock or Chicken Stock
½ pound new potatoes, sliced 1/8 inch thick
2 large tomatoes, cored, peeled, seeded, and cut in medium dice (use canned chopped tomatoes if fresh ones are out of season)
½ pound fish fillets, in large dice (use any saltwater fish, such as flounder, sea trout, redfish, or snapper)
½ pound medium shrimp, peeled
1 pint shucked oysters
1 tablespoon chopped fresh tarragon or basil
½ pound crabmeat, any variety, picked clean of shell
1 bunch green onions, thinly sliced

Directions

Place the celery, diced onion, peppers, and garlic in a large stockpot. Turn the heat to high, stir, and cook until the vegetables give up their liquid and are tender, about 8 to 9 minutes. If the vegetables start to stick, add the olive oil. Season with salt and pepper.

Add the fennel and bay leaves, sauté for 1 minute, add the stock and potatoes, and bring to a boil. Skim and simmer, stirring occasionally, for 5 minutes or until the potatoes are about half-cooked (test by removing a slice and cutting it). Add the tomatoes, stir, and simmer for about 7 minutes.

Add fish fillets and shrimp, stir, and simmer for about 1½ minutes, or until the seafood looks halfway cooked. Stir in the oysters and herbs. Cook for about 1 minute, until the edges of the oysters curl. Add the crabmeat, stir, simmer, and adjust seasoning. Turn off heat.

Serve in large bowls, and sprinkle with green onions.

NUTRITIONAL INFORMATION

Nutrients per serving

This recipe serves 6. Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Seafood Stock or Chicken Stock. For nutritional information on Seafood Stock or Chicken Stock, please follow the links above.

Calories 252 kcal

Calcium 16 % daily value

Vitamin C 97 % daily value

Vitamin A 3 % daily value

Potassium 1065 mg

Magnesium 97 mg

Protein 28 g

Sugar 4 g

Fiber 4 g

Total Carbohydrate 22 g

Cholesterol 136 mg

Sodium 649 mg