One pot… 20 minutes… the perfect healthy and hearty meal!
I love seafood but we’ve been turning to salmon way too frequently in our house lately. The other day as I passed by the seafood counter I finally decided I needed a break from salmon and instead searched to see what else they had to offer.
It all looked delicious (warning: never shop hungry) and I ended up picking EVERYTHING! And by “everything” I mean a pound of shrimp, pound of muscles, and pound of scallops :)
Mind you… we are just two people.
That meant a seafood extravaganza would be hitting our plates this week!
If you’ve followed my recipes for a while now, you know I’m all about simplicity when it comes to dinner recipes. Days can be long and I get really hangry (just ask the boyfriend). Pretty self explanatory on why this one-pot, 20 minute bouillabaisse was an instant winner.
Feel free to personalize this recipe! Only like muscles? Just add those! Love all the seafood?? Add them all! Mix and match to your heart’s (and tummy’s) desire.
- 3 pounds of seafood (mix and match; I used muscles, shrimp, and scallops)
- 6 cups low sodium vegetable broth
- One can diced tomatoes with sweet onions
- 2/3 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves chopped garlic
- 2 tbs olive oil
- Red pepper flakes (to taste)
- Salt and pepper (to taste)
- Dried sweet basil flakes for garnish
- Bread for dipping (I used rosemary focaccia)
- Sauté olive oil, celery, onions, and garlic for 3 minutes over medium heat in large pot (make sure it doesn't burn).
- Add vegetable broth and diced tomatoes. Bring to a boil.
- Lower heat and add seafood, red pepper, salt, and pepper.
- Cover and simmer for 10-12 minutes (until all seafood is cooked through but not overcooked so it doesn't get tough).
- Toast loads of bread for dipping.
- Top seafood with dried sweet basil, serve, and enjoy!
- Make sure to throw out any muscles that are opened before cooking or that are still closed after cooking!
In Sarasota where my parents live we are lucky enough to have a delicious Bavarian bread shop. This bread has no preservatives, no added sugar, and is made from scratch every morning. You have to get their early because they sell out by noon, latest!
When I go home I buy about six loafs and freeze them. Of course it’s not as good as the still-warm loafs I grew up on, but pop a slice into the toaster and it’s the perfect bouillabaisse compliment :)
The rosemary focaccia paired perfectly so I will be picking up a few extra loafs of it when I’m home during Thanksgiving, that’s for sure.
What are some of your favorite one-pot recipes? Share below!