Bouillabaisse with Olive Crostini

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At a Glance:

Prep Time:

10 minutes

Cook Time:

20 minutes

Servings:

4

Ingredients:

1 tablespoon olive oil
1 tablespoon minced garlic
1 can (14-1/2-ounces) diced tomatoes, undrained
1 cup reduced sodium chicken broth
1/2 cup dry white wine or dry vermouth or additional chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon hot pepper sauce, divided
8 oz. fresh mussels or clams, scrubbed
8 oz. uncooked large peeled and deveined shrimp or additional mussels
12 oz. halibut fish fillets, cut into 1-inch chunks or halved sea scallops
1/2 cup chopped Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
1/4 cup light mayonnaise
8 (1/2-inch thick) slices French bread baguette, toasted

Directions:

Heat oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes. Transfer 1 teaspoon of the cooked garlic to a small bowl; set aside. Add tomatoes, broth, wine, oregano, basil and 1/2 teaspoon of the hot pepper sauce to the saucepan; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes. Add mussels and shrimp; cover and simmer 3 minutes. Add fish. Cover; simmer until mussels open and shrimp and fish are opaque, about 4 minutes longer.

Meanwhile, for olive crostini, add olives, mayonnaise and remaining 1/4 teaspoon hot pepper sauce to the bowl with reserved garlic; mix well. Spread mixture over the toasted bread. Ladle bouillabaisse into four shallow serving bowls; top with crostini.

Nutrients Per Serving:

Calories: 411
Calories from fat: 116
Total fat: 13g
Monounsaturated fat: 4g
Cholesterol: 135mg
Sodium: 1,218mg
Total Carbohydrates: 23g
Dietary Fiber: 3g
Protein: 40g

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