Spicy BouilliaBlais

Spicy BouilliaBlais

Perfect for the health conscious, this wonderful easy soup recipe is great for the body and the heart. Made with fresh scallops, shrimp and halibut, this hearty bowl is seasoned with garlic, basil, oregano and thyme for an aromatic delight. From Chef Richard Blais, try Spicy BouilliaBlais for a heart healthy bowl of soup.

Notes

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

Serves4

Preparation Time55 min

Cooking Time20 min

Ingredients

  • 2 lemons, medium
  • 2 tablespoons plus 2 teaspoons olive oil
  • 1 medium carrot, peeled and diced
  • 1/4 cup celery, sliced
  • 1/2 cup fennel, diced
  • 20 cloves of garlic, peeled
  • 1 small onion, diced
  • 4 teaspoons fennel seed
  • 2 teaspoons dried oregano leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 4 cups spicy hot low sodium V8 100% vegetable juice
  • 4 cups low sodium V8 100% vegetable juice
  • 1/2 cup fresh basil leaves, chopped
  • 8 clams
  • 4 fresh halibut fillets (about 12-ounces)
  • 4 fresh scallops
  • 4 fresh shrimp, peeled and deveined
  • 1 teaspoon ground black pepper
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon ground black pepper
  • 1 can (10.75-ounces) Campbell's Healthy Request condensed cream of chicken soup
  • 1 slice whole grain 100% whole wheat bread, toasted and cut in to quarters

Instructions

  1. Grate and zest lemon; squeeze juice into separate containers, set aside.
     
  2. Heat 2 tablespoons oil in 12-inch skillet over low heat. Add carrot, celery, fennel, 12 cloves sliced garlic, onion, fennel seed, oregano and thyme. Cook until vegetables are soft but not browned, stirring occasionally.
     
  3. Add vegetable juices and clams to skillet. Increase heat to medium; cook until clams open. Remove clams from skillet; cover, keep warm. Cook remaining vegetable juice mixture until reduced by one-third. Stir in basil and half lemon zest.
     
  4. Season fish, scallops and shrimp with black pepper. Heat 2 teaspoons oil in separate 12-inch skillet over medium-high heat. Add fish, shrimp and scallops; cook until browned on both sides and cooked through. Sprinkle with remaining lemon zest, lemon juice and parsley.
     
  5. Mince remaining garlic; stir in remaining oil in medium bowl. Stir in 1/2 cup soup. Spread soup mixture on bread quarters. Reserve remaining soup for another use.
     
  6. Divide fish, scallops, shrimp and vegetable juice mixture among 4 shallow bowls. Place 1 bread quarter on each fish fillet. Top each with 2 clams.
     

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