bouillabaisse

“i love this!”  clara really enjoyed every bit of it and loved dipping her bread in the soup as well.

this is a great dish to make when you have guests over since it is pretty easy and looks fancy.  very easy to make keto style on the side.  there are many different recipes  you can find online and adjust the ingredients to fit the ratio.  i usually give more fatty dessert like pinna cotta instead of adding too much oil to the dish.  here is my take on the dish…

Ingredients

1-2T olive oil

1/4t minced garlic

2T leeks, thinly sliced

1/4C diced tomatoes with juice

1C vegetable broth (or just water)

pinch of fennel seeds

pinch of thyme

bay leaf

1/4-1/2 lb seafood of your choice (i like to use sea bass, shrimps, and mussels – i forgot to buy mussels, so it is not in the picture)

salt and pepper to taste

pinch of herbes de Provence

small pinch of saffron threads

 

Directions

After heating the olive oil in a large pan, add garlic and leek and cook for 3-5 minutes.  Add tomatoes and cook for a few minutes.  Pour the vegetable broth, fennel seeds, thyme, and bay leaf and bring to boil.  Use salt and pepper to taste.  Add seafood and cook for about 12 minutes in medium heat.  add herbes de Provence and saffron threads.  Serve hot.

 

Note

best served with julian bread smart carb#1 toasted and buttered.

 

 

**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
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