My family loves this seafood stew. Especially this time of year…Dungeness Crab is in season and delicious! No need to cook it with the rest of the seafood as the crab meat is so delicate and really deserves its place as the finishing touch on top of the dish.

California Seafood Soup

From iFatfree | Soups | American

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Over the years I have tried many recipes for seafood stew, Bouillabaisse, or Cioppino, but I like this combination of ingredients best. I deleted potatoes, and oil to reduce calories without compromising taste.

Total 01:00

Prep 00:20

Cook 00:40

cal Calories 205kcal

Low fat Total Fat 2g

sat-fat Free Saturated Fat 0g

Low chol Cholesterol 57mg

sodium Sodium 331mg

Low carbs Total Carbohydrate 13g

Serving size 349g Calories from fat 18kcal Fiber 3g Protein 27g Sugar 7g

8 servings Servings1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Metric US

Ingredients

• Tomato Base
• 32 oz Canned tomatoes in juice
• 1 lg Red Bell pepper - thinly sliced
• 1 lg Fennel Bulb - thinly sliced
• 2 c Baby portabello mushrooms - coarsely chopped
• 1 White onion - thinly sliced
• 2 T orange Zest
• 1/2 c White wine or Vermouth
• 1 T Herbs de Provence
• 1 t White pepper
• Seafood
• 1 lb Halibut
• 1 lb Snapper
• 4 lg Sea scallops
• 1/4 c crab meat
• 1/4 c licorice liqueur

Directions

1. Cook onions in liquid, water and a few tablespoons of orange juice, for 15 minutes (the liquid makes a thick juice).
2. If you want to brown your onions, let the liquid evaporate and stir continuously to keep onions from sticking. Now add in a bit more water.
3. Once steaming, add red bell pepper, mushrooms, fennel, and simmer on a medium heat for another 10 minutes.
4. Once all vegetables are tender, add orange zest, herbs and pepper, canned tomatoes and juice for another 30 minutes.
5. Turn off heat and let sauce sit a few hours, or even refrigerate overnight. The great thing about this dish is the sauce gets better over time.
6. To finish the dish, add the seafood to ¼ cup of water in a large pan and cook for about 5 minutes.
7. Add Pernod to cooked seafood and allow to flame. The liquor burns off and makes this dish appropriate for anyone to eat!
8. Add seafood mixture to sauce just before serving. This keeps the seafood flavors distinct from the base.
9. The liqueur, tomato base, and tangy citrus create a unique flavor in this seafood soup.
10. Enjoy with French bread (a must with this dish!) and a pinch of crab on top. Bon Appetite!

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Ingredient Description Wikipedia

Analyzed by Kitchenbug

My family loves this seafood stew. Especially this time of year…Dungeness Crab season just opened here in California! No need to cook it with the rest of the seafood as the crab meat is so delicate and really deserves its place as the finishing touch on top of the dish.

Check out the recipe: http://ifatfree.com/recipe/california-seafood-stew