If you’re one of those folks who thinks “fish soup” sounds anything but appetizing, this SIBO-friendly bouillabaisse packs SO much flavor and comfort, you’re going to be more than just surprised. Give it a try. I promise I won’t say I told you so. 😉
1/4 cup olive oil
1/3 cup diced celery root (use celery stalks if you must, but the root makes a flavor difference)
1 knob of ginger, minced
1 pinky finger-sized turmeric root, diced (or 1/4 tsp ground dried turmeric)
1/2 tsp kosher salt
1/4 cup red bell pepper, diced
1/2 cup chopped fennel bulb (reserve the green fronds)
Pinch of saffron threads
1 cup cherry tomatoes, cut into quarters
1/3 cup white wine (choose a good one… it’s soup, you’re drinking the stuff! I used DeLille Cellars’ awesome Chaleur Blanc)
1 carton (preferably organic and low sodium) chicken broth
1/2 tangerine, diced (yes, you heard that right)
6 large shrimp, cleaned and de-veined but left in their shells
6 mussels, scrubbed well
1 small zucchini, sliced in half lengthwise, then sliced into half-rounds
1/2 pound white fish, deboned and cut into chunks (true cod, halibut or snapper work well)
1 squirt of (preferably organic) ketchup
In a medium sized soup pot, warm olive oil over medium heat. Add celery root, ginger, turmeric root, and salt, stirring until very fragrant (about 4-5 minutes).
Add red pepper, chopped fennel bulb, and saffron threads, stirring well for another 4-5 minutes until the saffron fragrance “blooms.”
Add cherry tomatoes and wine, stirring to blend and soften for 3-4 minutes.
Add chicken broth, and bring to a soft boil.
Add tangerine, shrimp, mussels, and zucchini. Allow soup to come back to a low boil (about 4-5 minutes), then…
Add your white fish and a squirt of ketchup. Stir well, cover, and cook for 3 more minutes. When you remove the lid, the fish should be opaque, and the mussels should be opened (discard any mussels that have not opened).
Ladle soup into bowls, garnish with fresh green fennel fronds, and serve!