Healthy Bouillabaisse (Fish Stew)
In Paris, the French are known to prepare their fish stew based on butter and cream. This version is more of a Mediterranean-style fish stew using heart-healthy and anti-inflammatory ingredients, such as olive oil and omega-3 fatty acid packed fish.
- 1 pound mixed fish fillets (whiting, cod, halibut, tilapia, or snapper), cut into 1-inch pieces
- ½ pound shellfish (clams, mussels or shrimp in shells)
- 2 tablespoons Pernod (licorice-flavored liquor)***
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and minced
- 2 small onions, peeled and sliced
- 1 fennel bulb, washed and sliced
- Zest of 1 orange
- 1 (14.5-ounce) can diced tomatoes
- 6 cups fish stock
- Salt and freshly ground pepper
- ½ cup chopped fresh parsley
- 4 thick slices country bread, lightly toasted
- Place the fish and shrimp, if using, in a large bowl and add the Pernod and one tablespoon olive oil, mixing gently to combine. If using clams or mussels, scrub and remove the beard from the mussels.
- Heat the remaining tablespoon olive oil in a large, deep saucepan over medium heat. Add the garlic, onions, and fennel and sauté until fragrant and softened, 5-6 minutes. Add the orange zest, tomatoes and any juice, and the fish stock. Bring to a boil and cook until the vegetables are soft and liquid has reduced by half, 20-25 minutes.
- Add the fish and cook for 2-3 minutes. Add the shellfish and cook until the shells open or the shrimp just turn pink. Correct seasoning. Divide among four bowls, garnish each with parsley, and serve with toasted bread.
***I omitted the Pernod, because I didn’t happen to have any. The fennel will give the stew that licorice flavor.