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Twenty-Minute Bouillabaisse




Source of Recipe


The American Diabetes Association Family Cookbook Vol. II


Recipe Introduction


This was very fast and easy and GOOD! All three of us liked it a lot. I topped this with garlic croutons to serve, used some Penzey�s Mural of Flavor herb mix with the other herbs and added the basil with the shrimp. I also topped with some chopped parsley. Serve with good, crusty bread to sop up the liquid.


List of Ingredients




2 t. olive oil
1/2 c. chopped onion
1/2 t. minced garlic [I used one large clove]
Pinch thyme
1 t. chopped, fresh basil
1 � 15 oz. can whole tomatoes, crushed with your hands
1 t. Splenda [my addition � the canned tomatoes needed it]
1/2 c. water
1/2 c. white wine
1/2 lb. cod or turbot, cut into 1-inch pieces
1/4 lb. small shrimp [I used about 1/2 lb.]
1 � 6 1/4 oz. can chopped clams
Salt and pepper, to taste


Recipe



Saut� the vegetables and herbs in the oil over medium low heat until tender. Add the tomatoes, water and white wine and simmer for 5 minutes. Add the fish and bring to a boil. Lower the heat to bring down to a simmer and cook for 4-minutes, or until the fish is nearly done. Add the shrimp and clams (with the juices). Heat until the shrimp is cooked through.

Adjust seasonings and serve immediately or hold for a short time over VERY low heat.

Serves 4.

NUTRITIONAL INFORMATION:
Calories: 160
Fat: 3.9 grams
Carbs: 7 grams