Autumn Bouillabaisse

Autumn Bouillabaisse
Contributor
fish stew

Thinkstock_iStockphoto

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
1959
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Cups pumpkin, Sugar Pie or Baby Bear (about 3 1/2 pounds)
  • 3 Tablespoons olive oil
  • 1 large fennel bulb, halved lengthwise and thinly sliced
  • 2 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
  • 1 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
98g
100%
Sugar
110g
100%
Saturated Fat
58g
100%
Cholesterol
85mg
28%
Carbohydrate, by difference
226g
100%
Protein
39g
85%
Vitamin A, RAE
2µg
0%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
114mg
11%
Choline, total
71mg
17%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Fluoride, F
51µg
2%
Folate, total
220µg
55%
Iron, Fe
11mg
61%
Magnesium, Mg
69mg
22%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
411mg
59%
Riboflavin
1mg
91%
Selenium, Se
45µg
82%
Sodium, Na
1757mg
100%
Thiamin
1mg
91%
Water
195g
7%
Zinc, Zn
8mg
100%

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.