Bouillabaisse

This recipe combines a plethora of spices to create a sweet and spicy combination of cod, vegetables and shrimp!

Preparation Time: 30 minutes
4 medium red potatoes 1 1/2 cups onion, sliced 1 cup celery, chopped 1/2 cup dry white wine 1/4 cup fresh parsley, chopped 1 1/2 Tbsp tomato paste 1 Tbsp olive oil 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp saffron threads 1/4 tsp pepper 1/8 tsp fennel seeds 2 (8 oz) bottle clam juice 2 garlic cloves, minced 2 lemon slices 1 (14 1/2 oz) can whole tomatoes, no-salt-added, drained 1 bay leaf 1/2 lb medium peeled shrimp 3/4 lb cod (or other white fish fillets) cut into 1 inch pieces
Pierce potatoes with fork. Arrange potatoes in a circle on a paper towel in microwave oven. Microwave on high for 5 minutes. Rearrange potatoes and continue cooking for another 5 minutes. Wrap potatoes in a towel and let stand for 5 minutes. Peel and cube potatoes and set aside. Combine onion and next 15 ingredients (onion through bay leaf) in a 3-quart casserole dish. Stir well. Cover with casserole lid and microwave on high for 5 minutes. Stir and continue to cook for another 5 minutes. Stir in potatoes, fish and shrimp. Cover and microwave for another 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf and serve.
Serves: 6
1 3/4 Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 250 Total Fat: 4g Saturated Fat: 0.5g % of Calories from Fat: 14% % Calories from Sat Fat: 2%		Protein: 22g Carbohydrates: 31g Cholesterol: 85mg Dietary Fiber: 4g Sodium: 390mg
Each serving provides: An excellent source of vitamins B3, B6, B12, C and K, copper, iron, magnesium, manganese, phosphorous, potassium and selenium, and a good source of vitamins A, B1 and B2, fiber, folate, calcium and zinc.

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