Budget Bouillabaisse Fish Stew Recipe

5 from 2 votes

A delicious south-of-France fish stew that makes a healthy and delicious meal.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course, Soup

Cuisine: American

Keyword: fish stew, low fat bouillabaisse, low fat fish stew

Servings:

1 tablespoon olive oil
1 carrot, chopped
1 medium onion, chopped
1 stalk celery, chopped
1 bulb fennel, core removed and chopped (optional)
1 clove garlic, crushed
1 cup canned tomatoes, chopped
3 cups chicken broth
1 cup bottled clam juice or water
1 cup dry white wine
1/4 teaspoon dried thyme leaves
1/8 teaspoon fennel seed
1 bay leaf
1-1/2 pounds firm white fish fillet (such as cod, sea bass, haddock, halibut or tilapia cut into large chunks)
Fresh lemon juice to taste
Salt and pepper to taste
6 slices French bread, toasted
1 tablespoon chopped fresh parsley and/or fronds from the fennel (optional)

Put the olive oil in a large soup pot or Dutch oven set over medium heat. Add the carrot, onion, celery, fennel (if using) and garlic and cook, stirring often until the vegetables are softened, 6 to 8 minutes.
Stir in the tomatoes, broth, clam juice, wine, thyme, fennel seed and bay leaf and simmer uncovered for 20 minutes.
Add the fish, and cook, until the fish flakes and turns opaque, 5 to 10 minutes depending no the thickness of the fish.
Season to taste with fresh lemon juice and salt and pepper.
To serve, place a slice of toast in a soup dish. Top with the bouillabaise and then garnish with parsley and/or fennel if desired.

Serving size: 1/6th recipe + 1 slice toast

WW Points: 2

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8 SmartPoints (Green plan)

7 SmartPoints (Blue plan)

7 SmartPoints (Purple plan)

6 PointsPlus (Old plan)

If you don't like halibut, most any firm white fish fillet, such as cod, haddock, sea bass, red snapper or tilapia will work.