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Steamy Soup Warms up Cold Winter Nights

Bouillabaisse, a tomato based fish soup, can only be approximated in the U.S. since many ingredients are found only in the Mediterranean region. The traditional soup is full of fish and seafood all in the shell which requires considerable effort to eat. Using local ingredients native to the West Coast makes quite a respectable variation of the classic French dish. Since my children only eat shrimp and crab, I buy extra and reduce the amount of the scallops and lingcod. The seafood is cooked in the microwave for the children and served separately on the plate. With plenty of fresh French bread and a green salad, it makes a meal.

No-Work West Coast Bouillabaisse
Time to table: 30 minutes
Serves 2 adults and 2 children

12 peeled and deveined shrimp
1/2 pound lingcod fillet, cut into 1-inch pieces
1/4 pound Dungeness crab meat
1/4 pound bay scallops
Salt and black pepper for seasoning

GROWN-UPS
Olive oil spray
1/4 cup chopped shallot or onion
1/4 cup chopped celery leaves
2 garlic cloves, minced
1 15-ounce can marinara sauce
1 cup water
1/2 cup clam juice
1/2 teaspoon fennel seeds
1 bay leaf
1/4 teaspoon red pepper flakes
1/16 teaspoon ground Spanish saffron
1/4 cup chopped Italian parsley

CHILDREN
Optional: cocktail or tartar sauce

Arrange half of the seafood for the children in a micro safe dish. Season with salt and cover.

Coat the bottom of a large saucepan with olive oil spray and heat over medium high heat for 2 minutes. Add the shallot, celery leaves, and garlic. Cook for 2 minutes until the shallots begin to soften. Add the marinara sauce, water, clam juice, fennel seeds, bay leaf, red pepper flakes, and saffron. Bring to a boil, reduce heat, cover and cook for about 5 minutes. Add the remaining seafood for the grown-ups, bring to a boil and cook for 2-3 minutes or until the shrimp and lingcod are cooked through. Add the parsley and stir to combine. Remove the bay leaf and serve in soup bowls.

While the soup is cooking, microwave the childrenís portion of the seafood at full power for 2-3 minutes or until cooked through. Serve with cocktail or tartar sauce.

GROWN-UPS
Calories 260; Calories from fat 60; Total fat 6g; Saturated fat 1g;
Cholesterol 75mg; Sodium 1170mg; Carbohydrate 25g; Dietary fiber 5g; Sugars 1g; Protein 24g

CHILDREN
Calories 100; Calories from fat 15; Total fat 1.5g; Saturated fat 0g;
Cholesterol 75mg; Sodium 180mg; Carbohydrate 0g; Dietary fiber 0g; Sugars 0g; Protein 19g

Kristene Fortier, author of The Whole Family Cookbook lives in the San Francisco Bay Area with her family. Send questions or tips to pickykids@aol.com and while online visit www.healthykitchen.com. Save 20% on your copy of The Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids, by Kristene Fortier, ($14.95 Birch Lane Press) by calling 800-857-5600. You must request the discount when orders are placed.