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A well-stocked pantry – or Cantry – helps you make flavorful, nutritious and delicious meals that you can feel great serving. And a little known fact: A-list chefs use canned tomatoes too because of their sealed in natural goodness.

Servings: 6

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2 tablespoons vegetable oil
1 large onion, diced
2 garlic cloves, minced
1 (16-ounce) can no salt added diced tomatoes
1 bay leaf
1 cup white wine
1 (6-ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon crushed saffron threads
1/4 teaspoon thyme leaves
16 ounces cod or other white fish fillets, cut into 1-inch chunks
8 ounces medium shrimp, peeled and deveined
1 (10-ounce) can whole baby clams
2 tablespoons fresh chopped parsley
Crusty French bread


In 5-quart saucepot over medium heat, in hot oil, cook onion and garlic until just tender, stirring occasionally. Add tomatoes with their liquid, bay leaf, white wine, tomato paste, salt, saffron and  thyme. Over high heat, heat to boiling; reduce heat to low; cover and simmer 15 minutes to blend flavors.

Add cod, shrimp and whole clams with their liquid; over high heat, heat, heat to boiling. Reduce heat to low; simmer uncovered 5 minutes or until fish is cooked, stirring occasionally.

To serve, sprinkle bouillabaisse with chopped parsley. Serve with crusty French bread.

Nutrition Information Per Serving:

Calories: 230
Total fat: 2g
Saturated fat: 0g
Cholesterol: 20mg
Sodium: 360mg
Carbohydrate: 43g
Sugar: 14g
Fiber: 5g
Protein: 11g
Vitamin A: 10%DV*
Vitamin C: 15%DV
Calcium: 0%DV
Iron:2 %DV

*DV=Daily Value