Shrimp and Lobster Bouillabaisse
(Note: It's pronounced BOO yah BAYS)
This recipe for fisherman's soup is more manageable than the famous native of Provence, France, which enfolds all sorts of Mediterranean fish and shellfish. For a little more of the original flavor, add a dash of olive oil and a lot of garlic.
14-1/2oz. can low-sodium stewed tomatoes
1 cup reduced-sodium chicken broth
8oz. bottle clam juice
3 medium leeks, sliced (1 cup)
1/2 cup water
1 tsp. Cajun seasoning
1 tsp. finely shredded orange peel
8oz. fresh or frozen lobster tail or 6oz. cooked lobster, cut into chunks, or one 8oz. pkg. frozen lobster-flavored, lobster-shaped fish pieces (surimi), thawed
8oz. fresh or frozen peeled and deveined shrimp
4 slices French bread, toasted (optional)
Snipped fresh parsley (optional)
In a 4-1/2- or 5-quart Dutch oven, combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Meanwhile, thaw lobster if using frozen. Use kitchen shears to cut lengthwise through the lobster shell. Turn tail over and cut through the underside of shell and meat. Cut each halved tail crosswise through shell and meat 3 or 4 times to make 6 or 8 pieces total.
Add lobster pieces and shrimp to broth mixture. (Do not add cooked lobster or surimi at this point.) Bring almost to boiling; reduce heat. Simmer gently for 2 to 3 minutes or until shrimp just turn pink.
Add cooked lobster or surimi, if using; simmer about 1 minute more or until heated through.
To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. Sprinkle with parsley, if desired. Makes 4 main-dish servings.
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Nutrition facts per serving:
1 g total fat
(0 g sat. fat)
118 mg cholesterol
579 mg sodium
16 g carboohydrate
5 g fiber
20 g protein
19% vitamin A
47% vitamin C