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Seafood Bouillabaisse

Seafood Bouillabaisse
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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)
Seafood Bouillabaisse
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Servings: entrées (or 8 appetizers)
Units:
Instructions
  1. Heat ghee over medium heat in a large skillet with cover.
  2. Add shallot and sauté until soft and translucent, about 2-3 minutes.
  3. Add the garlic and cook 1 minute more.
  4. Stir in the fennel, carrot, tomatoes, salt and pepper.
  5. Cook for 3-4 minutes, until vegetables begin to soften.
  6. Add the broth and wine and bring to a boil.
  7. Add the saffron and thyme, and reduce the heat and simmer broth for 5 minutes.
  8. Add all of the seafood cover and cook about 4 -5 minutes until opaque and done.
  9. Stir in the parsley.
  10. 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!