Easy bouillabaisse with spinach
2
Points®
Total time: 23 min • Prep: 8 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Bouillabaisse is a classic Provençal fisherman's stew originating with roots in the port city of Marseille that is traditionally was made by simmering the shrimp shells and fish bones with vegetables to create a robust broth that is the base for seafood stew. Here bottled clam juice and white wine do the trick. Since mussels can be sandy, soak them in a bowl of cold water for 2 to 3 minutes so that the sand sinks to the bottom of the bowl. In France, this stew may be served hot or cold.
Ingredients
Olive oil
1 Tbsp
Onion
1 cup(s), chopped, frozen chopped variety
Bell pepper
½ cup(s), green, frozen variety
Garlic
1 clove(s), minced
Clam juice
24 fl oz, fish broth or vegetable broth
Canned diced tomatoes
14½ oz
White wine
¼ cup(s)
Dried thyme
1 tsp
Black pepper
¼ tsp, freshly ground
Uncooked halibut fillet
½ pound(s), or cod, cut into 1-inch pieces
Uncooked shrimp
½ pound(s), peeled and deveined
Uncooked mussels in shells
½ pound(s), edible portion, scrubbed
Spinach
2 cup(s), baby variety
Instructions
1
Heat the oil in a large nonstick Dutch oven over high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the clam juice, tomatoes, wine, thyme, and pepper; bring to a boil over high heat.
2
Add the fish fillets, shrimp, and mussels; return to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, until the fish and shrimp are just opaque in the center and the mussels open, about 2 minutes. Discard any mussels that don’t open. Stir in the spinach until wilted, about 1 minute. Yields about 2 cups per serving.
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