Bouillabaisse
Ingredients
1 medium fennel bulb
2 cups baby carrots
4 cups vegetable broth
1 14 1/2 ounce can diced fire-roasted tomatoes, undrained
1 pound tiny red-skinned potatoes, cut into quarters
1 cup sliced celery (2 stalks)
1 cup finely chopped onion (1 large)
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon cayenne pepper
1 pound fresh or frozen skinless cod, orange roughy, or haddock fillets
12 ounces fresh or frozen shrimp in shells or fresh or frozen scallops
1/4 teaspoon saffron threads
1 recipe Cracked Black Pepper Croutons
Directions
Core and finely chop fennel, reserving leaves If desired. Snip leaves; wrap and chill until needed. Cut baby carrots in half lengthwise, then in half crosswise.
In a 5- to 6-quart slow cooker combine fennel, carrots, broth, tomatoes, potatoes, celery, onion, garlic, salt, lemon peel, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours or until carrots and potatoes are tender.
Meanwhile, thaw fish and shrimp or scallops, if frozen. Peel and devein shrimp, leaving tails intact. Rinse fish and shrimp or scallops; pat dry with paper towels. Cut fish into 1-inch pieces. Cover and chill until needed.
If using low-heat setting, turn to high-heat setting. Stir in fish, shrimp or scallops, and saffron. Cover and cook for 20 to 30 minutes more or until fish flakes easily when tested with a fork and shrimp or scallops are opaque.
Ladle soup into bowls. Top each serving with Cracked Black Pepper Croutons and, if desired, the reserved fennel leaves.
Source: BHG
Ingredients
1 medium fennel bulb
2 cups baby carrots
4 cups vegetable broth
1 14 1/2 ounce can diced fire-roasted tomatoes, undrained
1 pound tiny red-skinned potatoes, cut into quarters
1 cup sliced celery (2 stalks)
1 cup finely chopped onion (1 large)
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon cayenne pepper
1 pound fresh or frozen skinless cod, orange roughy, or haddock fillets
12 ounces fresh or frozen shrimp in shells or fresh or frozen scallops
1/4 teaspoon saffron threads
1 recipe Cracked Black Pepper Croutons
Directions
Core and finely chop fennel, reserving leaves If desired. Snip leaves; wrap and chill until needed. Cut baby carrots in half lengthwise, then in half crosswise.
In a 5- to 6-quart slow cooker combine fennel, carrots, broth, tomatoes, potatoes, celery, onion, garlic, salt, lemon peel, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours or until carrots and potatoes are tender.
Meanwhile, thaw fish and shrimp or scallops, if frozen. Peel and devein shrimp, leaving tails intact. Rinse fish and shrimp or scallops; pat dry with paper towels. Cut fish into 1-inch pieces. Cover and chill until needed.
If using low-heat setting, turn to high-heat setting. Stir in fish, shrimp or scallops, and saffron. Cover and cook for 20 to 30 minutes more or until fish flakes easily when tested with a fork and shrimp or scallops are opaque.
Ladle soup into bowls. Top each serving with Cracked Black Pepper Croutons and, if desired, the reserved fennel leaves.
Source: BHG