Seafood bouillabaisse^

4 servings

Ingredients

Quantity Ingredient
Fast & Healthy 9/92
Carolyn Shaw 6-95
1 cup Thinly sliced onions
1 clove Garlic, minced
1 tablespoon Olive oil
2 larges Tomatoes, peeled, seeded,
And chopped (about 1 1/2c)
1 pack (12oz) frozen medium
Uncooked shrimp, thawed
½ pounds Fresh or cod, haddock or
Sole fillets, thawed and cut
In 1\" pieces*
¼ cup Dry white wine**
¼ cup Water
½ teaspoon Salt
½ teaspoon Dried thyme leaves
¼ teaspoon Fennel seed
¼ teaspoon To 1/2 grated orange peel
⅛ teaspoon Coarsley ground black
Pepper
Chopped fresh parsley, if
Desired

Directions

*Thawed if frozen **1 tablespoon lemon juice and ¼ c water may be substitiuted

In large nonstick skillet, cook and stir onions and garlic in oil until tender. Add tomato, simmer 5 minutes. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat; simmer 5 minutes or until fish flakes easily with a fork. Serve over hot cooked rice, if desired. Sprinkle with parsley. makes 4 (1 cup) servings.

Per serving: 190 calories, 25 g protein, 8 g carbohydrate, 2 g fiber, 5 g fat (24%), 155 mg cholesterol, 470 mg sodium, 530 mg potassium, 3 lean meat, 1 vegetable exchange.

Submitted By CAROLYN SHAW On 08-13-95

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