For some of us, Bouillabaisse is part of the holiday tradition. Inspired by the classic French dish and packed with flavor and a kick of heat, this Phase 1 Ideal Protein recipe gives us all the pleasure and the benefits of a shellfish extravaganza while supporting our weight loss goals!  Bon appétit!

SERVES 2 • READY IN 30 MINUTES OR LESS!

Heat the oil in a large Dutch oven over medium heat. Add the fennel, green onion, and garlic; cook, stirring occasionally until slightly softened, about 4 minutes.

Add the broth, tomato, thyme, cayenne, and saffron, if desired; bring to a boil. Add the mussels, clams, and shrimp; return to a boil. Reduce the heat to low, cover, and simmer until the mussels and clams open and the shrimp turn pink, about 8 minutes. Discard any mussels and clams that do not open. Divide the soup between 2 bowls and garnish with fresh fennel fronds.

Ingredients

• 2 teaspoons olive oil

• 1 cup thinly sliced fennel or celery

• 1/2 cup sliced green onion

• 2 garlic cloves, minced

• 1 cup fat-free chicken broth

• 1/2 cup chopped fresh tomato

• 1 teaspoon chopped fresh thyme leaves or¼ teaspoon dried

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon saffron threads, optional

• 1 pound of mussels (20 to 25 mussels), scrubbed and debearded

• 1 pound littleneck clams (8 to 10 clams), scrubbed under cold running water

• 1/4 pound jumbo shrimp (5 to 6 shrimp), peeled and deveined