Bouillabaisse | Recipes | WW USA

Ingredients

• 1 Tbsp Olive oil
• 4 cup(s) Uncooked leeks, large, cleaned and thinly sliced
• 4 clove(s) Garlic, minced
• 1/2 item(s) Uncooked fennel bulb, (white part only), chopped
• 2 medium Carrots, diced
• 32 fl oz Clam juice
• 14 1/2 oz Canned diced tomatoes
• 1/3 cup(s) White wine, dry
• 1/2 fl oz Liqueur, Pernod
• 1 Tbsp Fresh thyme, fresh, chopped
• 2 tsp Orange zest, grated
• 1/2 tsp Saffron, threads, crushed
• 1/8 tsp Cayenne pepper
• 6 small Uncooked red potato, cut into 1⁄2-inch chunks
• 1 pound(s) Uncooked halibut fillet, cut into 1-inch pieces
• 1/2 pound(s) Uncooked shrimp, large, peeled and deveined
• 1/2 pound(s), edible portion Uncooked mussels in shells, scrubbed, debearded
• 1/4 pound(s) Uncooked scallops, or shucked oysters