Thursday, November 12, 2009

Bouillabaisse with Scallops and Fennel ~ Aioli Garlic Mayonnaise

I have taken this one for you directly from my cookbook. It was always one of my favorites and one that I demonstrated on television. I had received great feedback then and think you will all feel the same now. It is my twist on Mediterranean fish stew, made simply with subtle, yet fresh flavors, from the fennel, orange zest and fresh herbs. I hope you enjoy.
Bouillabaisse with Scallops and Fennel
1/2 medium onion, sliced
1/2 leek, white part only, sliced
2 cloves garlic, minced
1 cup fresh tomato, seeded, 1" dice
2 cups fennel, cored and sliced
2 cups reduced sodium seafood stock (or reduced sodium vegetable stock)
1 bay leaf
5 large basil leaves, chopped
1/8 tsp. fennel seed
1/4 tsp. (large pinch) saffron
1 1/2 tsp. orange zest, grated
1 Tbsp. dry Vermouth (omit if desired)
8 ounces scallops, cleaned
1 Tbsp. olive oil
Preheat a 1 1/2 quart heavy bottom pot on medium high heat and coat with olive oil. Saute the onions, leeks and garlic until soft and translucent, about 2 minutes. Reduce heat to medium and add the tomato and fennel. Cook for about 5 to 7 minutes, until the vegetables release their moisture. Add the rest of the ingredients except the scallops. Bring to a simmer, reduce heat and continue to simmer for about 20 to 25 minutes. Raise the heat slightly bringing the mixture up to a hard simmer (not boil) and add the scallops. Be sure the scallops are covered with the broth and cook for 5 to 8 minutes, depending on the size of the scallops. Be careful not to over cook them because they will become rubbery. To serve, arrange the scallops and ladle broth and vegetables evenly into two large bowls. Place a tablespoon of the Aioli in each bowl if desired. (Recipe to follow.)
Nutrition Facts
2 Generous Servings
Amount Per Serving
Calories 258.5
Total Fat 8.4 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 5.1 g
Cholesterol 37.4 mg
Sodium 852.5 mg
Potassium 1,388.8 mg
Total Carbohydrate 21.3 g
Dietary Fiber 5.0 g
Sugars 1.0 g
Protein 24.3 g
Aioli ~ Garlic Mayonnaise
2 Tbsp. reduced fat or fat free mayonnaise
3 cloves garlic, mashed into paste (by hand or garlic press)
1 tsp. white wine vinegar
cayenne pepper to taste
salt to taste
Blend everything together and refrigerate for about an hour to marry flavors together. The Aioli should be thick.
Nutrition Facts
2 - 1 Tbsp, Servings
Amount Per Serving
Calories 42.4
Total Fat 3.6 g
Saturated Fat 0.5 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0.0 g
Sodium 130.8 mg
Potassium 22.6 mg
Total Carbohydrate 2.6 g
Dietary Fiber 0.2 g
Sugars 0.1 g
Protein 0.3 g

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