Nutritional Bonus: Looking to add a new source of lean protein to your meal plan? Clams are virtually on par with chicken when it comes to both protein and fat counts – a 3-ounce serving of cooked clams contains a whopping 22 grams of protein with less than 2 grams of total fat, while the same amount of skinless, boneless cooked chicken breast offers 27 grams and 3 grams, respectively.
Video: Types of Fish
Chef Jo discusses the best way to prepare different types of fish and how to make sure you’re choosing wisely.
- Prepare Bouillabaisse Broth: In a large saucepan, heat oil on medium-high. Add garlic, onion and fennel and sauté until onion is translucent and fennel is softened. Pour tomatoes with juice, clam juice and 3 cups water into pan. Add saffron, if desired. Bring to a boil, then reduce heat and simmer for 15 minutes, until broth is reduced by one-third. Let broth cool, then cover and refrigerate for up to 24 hours.
- Return broth to saucepan and warm on medium-high until simmering, about 5 minutes. Reduce heat to medium and add clams, fish and mussels. Simmer until clams are cooked through, fish is cooked and flakes easily with a fork, and mussels are open, about 3 minutes. Stir in parsley and season with salt and pepper. Serve bouillabaisse with crusty baguette slices, if desired.
- Serving Size 1 c bouillabaisse and 1 slice bread
- Calories 377
- Carbohydrate Content 20 g
- Cholesterol Content 116 mg
- Fat Content 9 g
- Fiber Content 4 g
- Protein Content 50 g
- Saturated Fat Content 2 g
- Sodium Content 650 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g