Low Sugar, So Simple by Elviira Krebber

Author:Elviira Krebber
Language: eng
Format: epub, azw3
Publisher: Rockport Publishers
Published: 2018-03-14T04:00:00+00:00

NUTRITION INFO

IN TOTAL:

136.4 g protein;

64.6 g fat;

6.7 g net carbs;

1153 kcal

PER SERVING, IF 8 SERVINGS IN TOTAL:

17.0 g protein;

8.1 g fat;

0.8 g net carbs;

144 kcal

EASY BOUILLABAISSE

Bouillabaisse is a traditional French soup that features fish, seafood, and vegetables, as well as Provençal herbs. The fish used in classic bouillabaisse is usually bony, but feel free to use any type of fish you like—or even a number of different types, which adds dimension and variation. You can also replace the mussels with other seafood, or use canned mussels or clams if you can’t find fresh ones.

INGREDIENTS

1/4 cup (60 ml) extra-virgin olive oil

1 large onion, chopped

2 garlic cloves, crushed

14-ounce (400 g) can crushed or diced tomatoes

1 small fennel bulb, cut into strips

6 cups (1.4 L) fish stock

8 saffron threads

1 teaspoon dried thyme

1 tablespoon (6 g) freshly grated orange peel (orange part only), optional

11/2 pounds (680 g) fish of your choice, cut into bite-size pieces

1 pound (450 g) shell-on mussels, scrubbed and debearded (dead mussels discarded)

2 teaspoons unrefined sea salt or Himalayan salt, or to taste

1/2 cup (30 g) chopped flat leaf parsley, loosely packed

Yield: 6 to 8 servings

1. Heat a large saucepan over medium- high heat. Add the olive oil, onion, and garlic. Cook, stirring, until translucent, about 5 minutes.

2. Add the tomatoes and bring to a boil. Then add the fennel, fish stock, saffron, thyme, and orange peel, if using. Lower the heat and simmer until the fennel is crisp-tender, about 10 to 15 minutes.

3. Add the fish and the mussels. Simmer, covered, until the fish flakes, and the mussels open, about 5 to 10 minutes. Discard any unopened mussels. Season with salt and garnish with parsley.

NOTE: To serve the soup in the traditional way, serve the bouillon first alongside starch-free bread, such as Easy Fluffy Bread. Serve the fish on a separate plate after the bouillon.

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