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| Bouillabaisse May, 2007 A rich seafood stock works best with this French classic, but a flavorful vegetable stock can work as well. For added taste and drama, include several mussels to the pot in Step 2. 1 tablespoon olive oil 8 large shrimp, peeled and deveined 3 cups seafood or vegetable stock 1 pound snapper or other white-fleshed fish, cubed 1/2 pound baby shrimp 1 pound sea scallops Garlic croutons 1. Heat olive oil in stock pot and add shrimp. Sauté over medium-high heat for 3 minutes. Add stock and bring to a boil. 2. Add remaining seafood. Cook for 5 minutes, or until seafood is thoroughly cooked. 3. Ladle soup into 4 large soup bowls, adding extra liquid around seafood. Garnish with garlic croutons. Per Serving: 364 cal, 19% fat calories, 7g fat, 222mg cholesterol, 10g carbs, 61g protein |