Bouillabaisse 5 Points Recipe

• 2 tsp Extra virgin olive oil
• 1/2 c. Onion -- Minced
• 1 clv garlic -- Chopped
• 2 c. No-Salt-Added Tomatoes
• 1/2 x Cu Dry White Wine
• 1 Tbsp. Fresh Parsley -- Minced
• 1 Tbsp. Tomato Paste
• 1/2 tsp Dry Thyme
• 1 x Bay Leaf
• 1/8 tsp Crushed Saffron Or possibly Turmeric
• 1/8 tsp Fennel Seeds
• 10 ounce Hard White Fish (Cod, Haddock Or possibly Sole) - Cut In 1 1/2" Chunks
• 2 x 6-Oz Fresh Or possibly Thawed
• 12 x Littleneck Clams -- Scrubbed
• 3 ounce Orzo -- Cooked And Liquid removed

1. In large saucepan, heat oil; add in onion and garlic.
2. Cook over medium-high heat, stirring occasionally, 3 min.
3. Add in tomatoes, 1 1/2 c. water, wine, parsley, tomato paste, thyme, bay leaf, saffron and fennel seeds; stir to combine.
4. Bring to a boil, stirring occasionally.
5. Add in fish, lobster and clams; return to a boil.
6. Reduce heat to low; simmer, covered, 6-8 min, till clams open and fish and lobster are cooked through.
7. (Throw away any clams which don't open.)
8. Remove bay leaf.
9. To serve, spoon orzo proportionately into 4 shallow soup bowls; ladle bouillabaisse proportionately over orzo.

olive oil, onion, garlic, nosalt, cu, parsley, tomato paste, thyme, bay leaf, saffron, fennel seeds, white fish, littleneck clams, liquid removed

Taken from cookeatshare.com/recipes/bouillabaisse-5-points-89407 (may not work)