J.R.'s Bouillabaisse

a Scintillating

Seafood Soiree'

Quick Bouillabaisse with Saffron

Needless to say this is one of my faves, because I, as well as Marilyn, sooooooooo love seafood!

And of course, low fat.

Prep. Time: 20 minutes.

Cooking Time: 30 minutes

Rating *****+

Serves: 8



Ingredients;

2 Tbs. extra virgin olive or macadamia oil.

1 onion, diced.

2 celery stalks, chopped.

2 lbs. fresh or canned peeled tomatoes.

1/3 c. and 3 Tbsp. dry white wine.

1 c. water.

1 bay leaf.

1 lemon, rind grated.

1 lb. fresh mussels, washed and scrubbed.

1 lb. firm white fish like cod or tilapia, cut into large cubes.

1/2 lb. prawns, de-veined and tails intact.

1/8 tsp. black pepper, freshly ground, to taste.

1/2 bunches fresh basil leaves.

1/4 tsp. saffron.

Instructions;

In a large saucepan heat oil over a moderate heat; sauté onion and celery for 5 minutes.

Add tomatoes and juice, wine, water, bay leaf, saffron and lemon rind.

Simmer for 15-20 minutes.

Add mussels and fish.

Cover and simmer 2-3 minutes.

Add prawns and cook for a couple minutes more until prawns are pink and mussels have opened.

Remove from heat, season with pepper.

Garnish with basil leaves.

Serve with an Italian crusty bread.

This bouillabaisse is naturally low fat and just...

Mmmmmm, Mmmmmmmm, GOOD!

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