Holiday Bouillabaisse

Added on December 31st, 2012 by our friend

Cooking Steps

Chopped onion, bell pepper and celery should be approximately equal in volume.

Sauté onion, celery, bell pepper and garlic in 3 tbsp olive oil. Add salt if desired and black pepper. When half done, add cubed swordfish and continue to sauté until vegetables are cooked, but still a little firm.

Add tomatoes and 2 cups water. Add cumin and cinnamon and stir well. Add cayenne pepper to taste. Bring to a full boil for 5 minutes.

Add shrimp and continue to boil 3 to 4 minutes. Add scallops; boil another minute.

Reduce to a simmer. Cover and simmer 20 to 25 minutes.

Garnish lightly (or not) with your choice of a shaved aged cheese(optional) and/or fresh parsley sprigs.

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Serves 2
30 minutes
This is a Recipe

Ingredients

  • 28 oz can diced tomatoes (or chop fresh)
  • Medium onion, chopped
  • 3 to 4 stalks celery, trimmed and chopped
  • ½ large or 1 medium red bell pepper, chopped
  • 2 cloves garlic, chopped
  • ¼ lb. swordfish, skinned and cubed
  • ½ lb medium shrimp, shelled and deveined
  • ½ lb. bay scallops (Nantucket are a larger bay scallop and a great choice)
  • 1 tsp cumin, ½ tsp cinnamon, cayenne pepper (to taste), salt, black pepper
  • 2 cups water
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One Response to “Holiday Bouillabaisse”

  1. [...] blogs and sites on the web!Holiday Bouillabaisse Fast Paleo / Posted on: December 31, 2012Fast Paleo – Chopped onion, bell pepper and celery should be approximately equal in volume. Sauté [...]

    Holiday Bouillabaisse | Paleo Digest, on December 31st, 2012

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