AUTUMN BOUILLABAISSE

If you try one thing on our blog, try this....it was sooooooooo goooooood!  It exceeded our expectations. 

So we got our first pie pumpkin in the farm box today!  In my opinion it's just too early for pumpkin pie.  I am still holding on to what's left of summer.  I found this recipe for an Autumn Bouillabaisse and even though it has Autumn in the name it seemed more appropriate than pumpkin pie.  We cut this recipe in half because we won't be home this weekend to eat leftovers and personally, I don't like eating leftover fish.  Yes I'm a snob, and proud of it. 

Ingredients (full recipe)

8 cups pumpkin, Sugar Pie or Baby Bear (about 3 1/2 pounds)
3 tablespoons olive oil
1 large fennel bulb, halved lengthwise and thinly sliced
2 leeks, white and pale green parts, halved lengthwise, thinly sliced
10 cloves garlic, peeled and thinly sliced
3/4 cup white wine
4 cups gluten-free, low-sodium chicken broth
1/2 teaspoon ground turmeric
1 dried bay leaf
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2 cups chopped tomatoes
3/4 pound skinless, boneless halibut, cut into 1-inch cubes
1/2 pound jumbo scallops
1/3 pound large shrimp, deveined
1/4 cup fresh Italian parsley, chopped
Lemon wedges for garnish


Method

Using a large knife cut off the top stem end of the pumpkin, creating a flat surface. Place the flat side down on the cutting board to stabilize the pumpkin. Cut the pumpkin in half lengthwise, then into quarters. Peel, seed, and cube the pumpkin. Set aside.

I thought it would be easier to peel the pumpkin before I cut it in half lengthwise, not so much.  This person who wrote this recipe is much smarter than I am. 

I gave in and followed the directions. 

Heat the olive oil in a heavy 5 to 6-quart pan over medium-high heat. Add the fennel and leeks and sauté until tender but not brown, stirring often, about 10 minutes.

Add the garlic and sauté 2 minutes more. Add the wine and cook until most of the liquid has evaporated, about 2 minutes. Add the pumpkin, chicken broth, turmeric, bay leaf, salt and pepper; increase the heat to high and bring to a boil. Reduce the heat, cover, and simmer until the pumpkin is just tender, about 15 to 20 minutes.

Add the tomatoes and bring to a simmer. Add the halibut, scallops and shrimp and gently stir to combine. Cover and simmer until the seafood is just opaque in the center, 4 to 5 minutes. Stir in the parsley. Ladle into bowls, garnish with a lemon wedge and serve immediately.

These pictures do not do this meal justice.  It was incredible.

I would recommend adding the shrimp one minute after the halibut and scallops, as they were a tad bit overdone.

Per serving (about 23oz/642g-wt.): 320 calories (90 from fat), 10g total fat, 1.5g saturated fat, 70mg cholesterol, 450mg sodium, 26g total carbohydrate (4g dietary fiber, 7g sugar), 27g protein

Recipe Courtesy of Whole Foods