Bouillabaisse

• 1 fennel bulb, trimmed, cored, and sliced thin
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1 1/4 cups bottled sea clam juice
• 2 cups Roccos How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
• 12 ounces firm white fish (such as wild striped bass or red snapper), cut into 1-inch chunks
• Salt and freshly ground black pepper
• 1 pound mussels, beards removed, shells scrubbed and rinsed

1. In a large saute pan over high heat, bring the fennel, garlic, white wine, saffron, sea clam juice, and marinara sauce to a boil.
2. Reduce the heat to low, cover, and simmer until the fennel is tender, about 7 minutes.
3. Season the fish with salt and pepper to taste.
4. Add the fish and mussels to the pan.
5. Raise the heat to high, cover, and simmer until the fish is just cooked through and the mussels have opened, about 8 minutes.
6. Season with salt and pepper to taste, ladle into bowls, and serve.
7. Garlic is an awesome flavor enhancer, and virtually calorie-free.
8. To save time, buy peeled garlic cloves and store them in water in the refrigerator to avoid oxidization.
9. Fat: 27g (before), 3.7g (after)
10. Calories: 904 (before), 226 (after)
11. Protein: 25g
12. Carbohydrates: 17g
13. Cholesterol: 49mg
14. Fiber: 3g
15. Sodium: 968mg

fennel bulb, garlic, white wine, saffron threads, clam juice, roccos, white fish, salt, mussels

Taken from www.epicurious.com/recipes/food/views/bouillabaisse-374931 (may not work)