Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
4 medium red potatoes (about 1-1/2 lbs)
1-1/2 cups thinly sliced onion
1 cup chopped celery
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1-1/2 Tbsps tomato paste
1 Tbsp olive oil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp saffron threads
1/4 tsp pepper
1/8 tsp fennel seeds
2 (8-ounce) bottles clam juice
2 garlic cloves, minced
2 lemon slices
1 (14.5-ounce) can no-salt-added whole tomatoes, drained
1 bay leaf
1/2 lb medium peeled shrimp
3/4 lb cod or other lean white fish fillets, cut into 1-inch pieces

Directions:
Pierce potatoes with a fork. Arrange potatoes in a circle on a paper towel in microwave oven. Microwave at HIGH 5 minutes; rearrange potatoes and continue cooking for another 5 minutes. Wrap potatoes in a towel, and let stand 5 minutes. Peel and cube potatoes; set aside. Combine onion and next 15 ingredients (onion through bay leaf) in a 3-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 5 minutes; stir and continue cooking for another 5 minutes. Stir in potato, shrimp, and fish. Cover and microwave at high 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

Nutrition Facts

Bouillabaisse
Serving Size 1/6 of recipe