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 FreeDairy Free
Gluten FreeGluten Free

Ingredients

    8 cupspumpkin, Sugar Pie or Baby Bear (about 3 1/2 pounds)
    3 tablespoonsextra-virgin olive oil
    1 largefennel bulb, halved lengthwise and thinly sliced
    2leeks, white and pale green parts, halved lengthwise, thinly sliced
    10 clovesgarlic, thinly sliced
    3/4 cupwhite wine
    4 cupsfluten-free low-sodium chicken broth
    1/2 teaspoonground turmeric
    1bay leaf
    1/2 teaspooncoarse sea salt
    1/2 teaspoonground black pepper
    7 mediumRoma tomatoes, chopped (about 3 1/2 cups)
    3/4 poundskinless, boneless halibut, cut into 1-inch cubes
    1/2 poundjumbo scallops
    1/3 poundlarge shrimp, deveined
    1/4 cupfresh Italian parsley, chopped
    Lemon wedges for garnish

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

Serving Size

Calories

320

Total Fat

10g

Saturated Fat

1.5g

Cholesterol

70mg

Sodium

450mg

Total Carbohydrate

26g

Dietary Fiber

4g

Total Sugars

7g

Protein

27g

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. See our Terms of Service.