1-½poundsfirm 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
6slicesFrench bread, toasted
1tablespoonchopped 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.
If you don’t like halibut, most any firm white fish fillet, such as cod, haddock, sea bass, red snapper or tilapia will work.8*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Budget Bouillabaisse Recipe
Amount Per Serving (1 /6th recipe + 1 slice toast)
Calories 268Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/budget-bouillabaisse-fish-stew/