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Recipes // Main Dish Seafood // Spicy Bouillia-Blais

Spicy Bouillia-Blais

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Prep: 55 minutes
Cook: 20 minutes
Makes: 4 servings
Ingredients
  • 2 lemons, medium
  • 2 tablespoons plus 2 teaspoons olive oil
  • 1 medium carrot, peeled and diced (about 1/2 cup)
  • 1/4 cup celery, sliced
  • 1/2 cup fennel, diced
  • 20 cloves garlic, peeled
  • 1 small onion, diced (about 1/4 cup)
  • 4 teaspoons fennel seed
  • 2 teaspoons dried oregano leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 4 cups Low Sodium Spicy Hot V8®
  • 4 cups Low Sodium V8®
  • 8 clams
  • 1/2 cup fresh basil leaves, chopped
  • 4 fresh halibut fillets (about 12 ounces TOTAL OR EACH?)
  • 4 fresh scallops
  • 4 fresh shrimp, peeled and deveined
  • 1 teaspoon ground black pepper
  • 1/2 cup fresh parsley, chopped
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of
  • Chicken Soup
  • 1 slice Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted and
  • cut in quarters
Method
  1. Grate andzest lemon and squeeze the juice from the lemons into separate containers, set aside.
  2. Heat 2 tablespoonsoil in a 12-inch skillet over low heat. Add carrot, celery, fennel,12 cloves garlic, sliced, onion, fennel seed, oregano and thyme and cook until the vegetables are soft but not browned, stirring occasionally.
  3. Add vegetable juices and clams to the skillet. Increase the heat to medium and cook until clams open. Remove clams from skillet, cover and keep warm. Cook the remaining vegetable juice mixture until reduced by one-third. Stir in basil and half the lemon zest.
  4. Season fish, scallops and shrimp with the black pepper. Heat 2 teaspoons oil in seperate 12-inch skillet over medium-high heat. Add fish, shrimp and scallopsand cook until browned on both sides and cooked through. Sprinkle with the remaining lemon zest, lemon juice and parsley.
  5. Mince remaining garlic and stir in remaining oil  in a medium bowl. Stir in 1/2 cup soup. Spread the soup mixture on the bread quarters. Reserve the remaining soup for another use.
  6. Divide the fish, scallops, shrimp and vegetable juice mixture among 4 shallow bowls. Place 1 bread quarter on each fish fillet. Top each with 2 clams.

Ingredient Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.

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