Bouillabaisse Recipe

Serves 6


  • 1/2 lb. mussels
  • 1/2 lb. medium shrimp
  • 1/2 lb. halibut or cod filets
  • 1/2 lb. bay scallops
  • 1 tsp. olive oil
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 2.5 cups Italian plum tomatoes
  • 2 cups clam juice or fish stock
  • 1/2 cup dry white wine
  • 1/2 tsp. basil
  • 1/2 tsp. thyme
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. pepper
  • 1 bay leaf


  1. Scrub mussels well to rid them of beards and sand. Discard any open ones.
  2. Peel and devein shrimp.
  3. Cut halibut into bite sized pieces.
  4. In a large non-stick skillet, heat oil. Add shallots and cook until soft.
  5. Add garlic and tomatoes, cook stirring, 1 min.
  6. Add clam juice, wine, basil, thyme, pepper flakes, pepper, and bay leaf. Bring to a boil, reduce heat and simmer 15 min.
  7. Add halibut and simmer 5 min.
  8. Add shrimp and scallops and cook 5 min more.
  9. Add mussels, cover pan and simmer about 5 min until mussels open, discarding any that do not open.
  10. Discard bay leaf.
  11. Let cool and serve.

Food Exchanges

Per serving: 203cal; 108mg chol, 12g carb, 28g protein, 584mg sodium, 3g fat exchanges 3 low-fat meat, 2 vegetables %fat = 13%

Source: Light and Easy Diabetes Cuisine

Recipe reviewed by
kimberly-tessmer">Dietitian Kimberly A. Tessmer, RD LD

In the event that you find that this Bouillabaisse recipe is not
appropriate for diabetics, please
content/main/about-contact">contact us and and we will review your


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