Classic Bouillabaisse

Classic Bouillabaisse
Contributor
fish stew

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This rich bouillabaisse proves that pumpkins aren't just for pies. Sugar Pie and Baby Bear pumpkins are cooking varieties with infinitely more flavor and better texture than carving pumpkins, which are not recommended. Ask a produce team member about the best cooking variety available in your Whole Foods Market. Butternut squash can be substituted for pumpkin if you wish.

Click here to see 5 Fall Seafood Stew Recipes

6
Servings
1881
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Cups  pumpkin, Sugar Pie or Baby Bear (about 3 1/2 pounds)
  • 3  Tablespoons  olive oil
  • large fennel bulb, halved lengthwise and thinly sliced
  • leeks, white and pale green parts, halved lengthwise, thinly sliced
  • 10  loves garlic, peeled and thinly sliced
  • 3/4  Cups  white wine
  • 4  Cups  chicken broth
  • 1/2  Teaspoon  turmeric
  • dried bay leaf
  • 1/2  Teaspoon  salt
  • 1/2  Teaspoon  black pepper
  • 3 1/2  Cups  chopped tomatoes
  • 3/4  Pounds  pound skinless, boneless halibut, cut into 1-inch cubes
  • 1/2  Pound  jumbo scallops
  • 1/3  Pound  large shrimp, deveined
  • 1/4  Cup  Italian parsley, chopped
  • Lemon wedges, for garnish

Directions

Using a large knife, cut off the top stem end of the pumpkin, creating a flat surface. Place the flat side down on the cutting board to stabilize the pumpkin. Cut the pumpkin in half lengthwise, then into quarters. Peel, seed, and cube the pumpkin. Set aside.

Heat the olive oil in a heavy 5- to 6-quart pan over medium-high heat. Add the fennel and leeks and sauté until tender but not brown, stirring often, about 10 minutes. Add the garlic and sauté 2 minutes more. Add the wine and cook until most of the liquid has evaporated, about 2 minutes. Add the pumpkin, chicken broth, turmeric, bay leaf, salt, and pepper; increase the heat to high and bring to a boil. Reduce the heat, cover, and simmer until the pumpkin is just tender, about 15 to 20 minutes.

Add the tomatoes and bring to a simmer. Add the halibut, scallops, and shrimp and gently stir to combine. Cover and simmer until the seafood is just opaque in the center, 4 to 5 minutes. Stir in the parsley. Ladle into bowls, garnish with a lemon wedge, and serve immediately.

Nutritional Facts

Total Fat
93g
100%
Sugar
114g
100%
Saturated Fat
51g
100%
Cholesterol
48mg
16%
Carbohydrate, by difference
231g
100%
Protein
27g
59%
Vitamin A, RAE
7µg
1%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
129mg
13%
Choline, total
61mg
14%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Fluoride, F
51µg
2%
Folate, total
207µg
52%
Iron, Fe
10mg
56%
Magnesium, Mg
51mg
16%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
330mg
47%
Riboflavin
1mg
91%
Selenium, Se
36µg
65%
Sodium, Na
1921mg
100%
Thiamin
1mg
91%
Water
207g
8%
Zinc, Zn
5mg
63%

Bouillabaisse Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Bouillabaisse Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.