Low FODMAP Bouillabaisse - FODMAP Everyday

Name: Low FODMAP Bouillabaisse - FODMAP Everyday
Total time: 60 min
Ingredients: 1 large pasteurized egg yolk, (at room temperature); 2 teaspoons freshly squeezed lemon juice; 1 teaspoon cold water; ¼ teaspoon Dijon mustard; Kosher salt; 1 cup (240 ml) Garlic-Infused Oil, (made with olive oil, or purchased equivalent); ½ cup (85 g) very finely chopped, drained jarred roasted red peppers; Cayenne pepper; Freshly ground black pepper; 1, low FODMAP French baguette; 2 tablespoons Garlic-Infused Oil, (made with olive oil, or equivalent); ¾ pound (340 g) large (26 to 30 count) shrimp, (deveined, shells on); ¼ cup (60 ml) Garlic-Infused Oil, (made with olive oil, or purchased equivalent); 1 cup (140 g) finely chopped leeks, (green parts only); 1 cup (98 g) thinly sliced fresh fennel bulb; ( reserve some fennel fronds (the delicate, feathery tops)); 3 canned plum tomatoes, (drained of juice, chopped); 2 tablespoons chopped fresh flat-leaf parsley; 2 teaspoons finely grated orange zest; 1 teaspoon chopped fresh thyme; ½ teaspoon fennel seeds, (crushed); 24 small or medium-size clams or mussels or preferably a combination of both,; 1½ pounds (680 g) white flesh fish,; ¾ pound (340 g) sea scallops; (cut in half if very large); 1 tablespoon chopped fresh basil

www.fodmapeveryday.com

Are you a seafood lover? Then you have to try our Low FODMAP Bouillabaisse. This is an elegant and pricey meal, but is perfect for guests & occasions.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Ingredients

1 large pasteurized egg yolk, (at room temperature)
2 teaspoons freshly squeezed lemon juice
1 teaspoon cold water
¼ teaspoon Dijon mustard
Kosher salt
1 cup (240 ml) Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
½ cup (85 g) very finely chopped, drained jarred roasted red peppers
Cayenne pepper
Freshly ground black pepper
1, low FODMAP French baguette
2 tablespoons Garlic-Infused Oil, (made with olive oil, or equivalent)
¾ pound (340 g) large (26 to 30 count) shrimp, (deveined, shells on)
¼ cup (60 ml) Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
1 cup (140 g) finely chopped leeks, (green parts only)
1 cup (98 g) thinly sliced fresh fennel bulb; ( reserve some fennel fronds (the delicate, feathery tops))
3 canned plum tomatoes, (drained of juice, chopped)
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons finely grated orange zest
1 teaspoon chopped fresh thyme
½ teaspoon fennel seeds, (crushed)
24 small or medium-size clams or mussels or preferably a combination of both,
1½ pounds (680 g) white flesh fish,
¾ pound (340 g) sea scallops; (cut in half if very large)
1 tablespoon chopped fresh basil