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Home/Recipes/Autumn Bouillabaisse

Autumn Bouillabaisse

Serves 6
Time 50 min
This rich bouillabaisse proves that pumpkins aren't just for pies. Sugar Pie and Baby Bear pumpkins are cooking varieties with infinitely more flavor and better texture than carving pumpkins, which are not recommended. Ask a produce team member about the best cooking variety available in your Whole Foods Market. Butternut squash can be substituted for pumpkin if you wish.
Special Diets:
Dairy-Free
Gluten-Free
Wheat-Free
Ingredients
  • 8 cups pumpkin, Sugar Pie or Baby Bear (about 3 1/2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 1 large fennel bulb, halved lengthwise and thinly sliced
  • 2 leeks, white and pale green parts, halved lengthwise, thinly sliced
  • 10 cloves garlic, thinly sliced
  • 3/4 cup white wine
  • 4 cups fluten-free low-sodium chicken broth
  • 1/2 teaspoon ground turmeric
  • 1 bay leaf
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon ground black pepper
  • 7 medium Roma tomatoes, chopped (about 3 1/2 cups)
  • 3/4 pound skinless, boneless halibut, cut into 1-inch cubes
  • 1/2 pound jumbo scallops
  • 1/3 pound large shrimp, deveined
  • 1/4 cup fresh Italian parsley, chopped
  • Lemon wedges for garnish
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Exclusively for Prime members in select ZIP codes.

Method

Using a large knife cut off the top stem end of the pumpkin, creating a flat surface.

Place the flat side down on the cutting board to stabilize the pumpkin.

Cut the pumpkin in half lengthwise, then into quarters.

Peel, seed, and cube the pumpkin. Set aside.

Heat olive oil in a heavy 5 to 6-quart pan over medium-high heat.

Add fennel and leeks and cook until tender but not brown, stirring often, about 10 minutes.

Add garlic and cook until fragrant, about 2 minutes more.

Add wine and cook until most of the liquid has evaporated, about 2 minutes.

Add pumpkin, chicken broth, turmeric, bay leaf, salt and pepper; increase the heat to high and bring to a boil.

Reduce the heat, cover, and simmer until pumpkin is just tender, about 15 to 20 minutes.

Add tomatoes and bring to a simmer.

Add halibut, scallops and shrimp and gently stir to combine.

Cover and simmer until the seafood is just opaque in the center, 4 to 5 minutes.

Stir in parsley. Ladle into bowls, garnish with a lemon wedge and serve immediately.

Nutritional Info:
Per serving: 320 calories (90 from fat), 10g total fat, 1.5g saturated fat, 70mg cholesterol, 450mg sodium, 26g carbohydrates (4g dietary fiber, 7g sugar), 27g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 8 cups pumpkin, Sugar Pie or Baby Bear (about 3 1/2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 1 large fennel bulb, halved lengthwise and thinly sliced
  • 2 leeks, white and pale green parts, halved lengthwise, thinly sliced
  • 10 cloves garlic, thinly sliced
  • 3/4 cup white wine
  • 4 cups fluten-free low-sodium chicken broth
  • 1/2 teaspoon ground turmeric
  • 1 bay leaf
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon ground black pepper
  • 7 medium Roma tomatoes, chopped (about 3 1/2 cups)
  • 3/4 pound skinless, boneless halibut, cut into 1-inch cubes
  • 1/2 pound jumbo scallops
  • 1/3 pound large shrimp, deveined
  • 1/4 cup fresh Italian parsley, chopped
  • Lemon wedges for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.