Autumn Bouillabaisse

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Autumn Bouillabaisse
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
425
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.

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.

Nutritional Facts

Total Fat
11g
17%
Sugar
16g
N/A
Saturated Fat
2g
10%
Cholesterol
83mg
28%
Protein
33g
66%
Carbs
50g
17%
Vitamin A
1253µg
100%
Vitamin B12
2µg
27%
Vitamin B6
1mg
71%
Vitamin C
61mg
100%
Vitamin D
4µg
1%
Vitamin E
6mg
29%
Vitamin K
101µg
100%
Calcium
212mg
21%
Fiber
5g
22%
Folate (food)
121µg
N/A
Folate equivalent (total)
121µg
30%
Iron
5mg
28%
Magnesium
110mg
27%
Monounsaturated
6g
N/A
Niacin (B3)
11mg
55%
Phosphorus
649mg
93%
Polyunsaturated
2g
N/A
Potassium
2160mg
62%
Riboflavin (B2)
0.6mg
32.4%
Sodium
812mg
34%
Thiamin (B1)
0.4mg
24.8%
Zinc
3mg
18%