Bouillabaisse

Name: Bouillabaisse
Ingredients: 4 medium red potatoes (about 1 1/2 pounds); 1 1/2 cups thinly sliced onion; 1/2 cup dry white wine; 1/4 cup chopped fresh parsley; 1 1/2 tablespoons tomato paste; 1 tablespoon olive oil; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon saffron threads; 1/4 teaspoon pepper; 1/8 teaspoon fennel seeds; 2 (8-ounce) bottles clam juice; 2 garlic cloves, minced; 2 lemon slices; 1 (14.5-ounce) can no-salt-added whole tomatoes, drained; 1 bay leaf; 3/4 pound medium peeled shrimp; 3/4 pound cod or other lean white fish fillets, cut into 1-inch pieces

18 ingredients

2 steps

Ingredients

4 medium red potatoes (about 1 1/2 pounds)
1 1/2 cups thinly sliced onion
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1 1/2 tablespoons tomato paste
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon saffron threads
1/4 teaspoon pepper
1/8 teaspoon fennel seeds
2 (8-ounce) bottles clam juice
2 garlic cloves, minced
2 lemon slices
1 (14.5-ounce) can no-salt-added whole tomatoes, drained
1 bay leaf
3/4 pound medium peeled shrimp
3/4 pound cod or other lean white fish fillets, cut into 1-inch pieces

Directions

1

Pierce potatoes with a fork. Arrange potatoes in a circle on a paper towel in bottom of microwave oven. Microwave at HIGH 10 minutes, rearranging potatoes after 5 minutes. Wrap potatoes in a towel, and let stand 5 minutes. Peel and cube potatoes; set aside.
2

Combine onion and next 14 ingredients (onion through bay leaf) in a 3-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 10 minutes, stirring after 5 minutes. Stir in potato, shrimp, and fish. Cover and microwave at HIGH 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.