By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
Bouillabaisse is a popular French soup in which all ingredients simmer together in a mouth-watering, nutritious broth. In this healing twist on the Mediterranean classic, garlic and onions form the soup base while halibut, cabbage and cauliflower build up layers of flavor. Fragrant saffron and fennel seed provide the finish. Make sure to use the freshest seafood.
*Choose organic items whenever possible*
- 1 teaspoon light olive oil
- 2 tablespoons minced garlic
- 1 large yellow onion, peeled and finely chopped
- 1 tablespoon finely chopped fresh thyme
- ¼ cup finely chopped fresh parsley
- 4 basil leaves
- 1 bay leaf
- ¼ head cabbage, finely chopped
- 1 pound cauliflower, finely chopped
- 2 quarts low-sodium fish stock
- 3 pounds halibut, cod, snapper or salmon filets
- 2 cups kale, cut into 2-inch pieces
- 6 saffron threads, crumbled
- 1 ½ teaspoons salt
- Pinch fennel seeds
Heat the olive oil in a large stockpot over medium-low heat. Add the garlic, onions, thyme, parsley, basil and bay leaf. Stir gently until aromatic, and the onions start to soften, about 3 minutes. Add the cabbage, cauliflower, fish stock and seafood and bring the liquid to a slow boil. Simmer for 10 minutes, or until the fish starts to turn opaque. Add the kale, saffron, salt and fennel seeds and cook for another 5 minutes. Spoon the soup into deep bowls and serve.
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© 2010 by Stephen Sinatra, MD, Jim Punkre and Rebecca Bent. All rights reserved. Reprinted with permission from Bottom Line Books.