Easy Shellfish Bouillabaisse

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

2 Servings

Level:

Phase 1

About the Recipe

Check out this Phase 1 friendly Ideal Protein Recipe

Ingredients:

• 2 teaspoons olive oil

• 1 cup thinly sliced fennel or celery

• ½ cup sliced green onion, white and light green parts only

• 2 garlic cloves, minced

• 1 cup chicken broth

• ½ cup chopped fresh tomato

• 1 teaspoon chopped fresh thyme leaves or ¼ teaspoon dried

• ⅛ teaspoon cayenne pepper

• ⅛ teaspoon saffron threads, optional

• 1 pound mussels (20 to 25 mussels), scrubbed and debearded

• 1 pound littleneck clams (8 to 10 clams), scrubbed under cold running water

• ¼ pound jumbo shrimp (5 to 6 shrimp), peeled and deveined

Directions:

Heat the oil in a large Dutch oven over medium heat.
Add the fennel, green onion, and garlic; cook, stirring occasionally, until slightly softened, about 4 minutes.
Add the broth, tomato, thyme, cayenne, and saffron, if desired; bring to a boil.
Add the mussels, clams, and shrimp; return to a boil.
Reduce the heat to low, cover, and simmer until the mussels and clams open and the shrimp turn pink, about 8 minutes.
Discard any mussels and clams that do not open.
Divide the soup between 2 bowls and garnish with fresh fennel fronds.

Enjoy!