Since the ideal hard-boiled egg is actually steamed rather than boiled, the term “hard-boiled” is misleading. This method, which is the finest I’ve found for simple peeling and green yolk-free eggs, was revealed by a chef.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- ½ fennel bulb, chopped
- 3 cloves garlic, chopped
- 1 (900 ml) carton CAMPBELL’S® 30% Less Sodium Ready To Use Seafood Broth
- 2 cups baby potatoes
- 1 large Roma tomato, chopped
- 1 pinch saffron (Optional)
- 9 ounces boneless firm-fleshed white fish, cut into bite-sized pieces
- 9 ounces uncooked medium shrimp, peeled and deveined
- Crusty bread
Instructions
- In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
- Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
- Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.
- Choose from white fish such as cod, haddock, and halibut.
- For an extra burst of freshness, garnish with chopped fresh parsley or fennel tops.
- Take your crusty bread to the next level with garlic crostini! Bake 1 cm-thick slices at 375 degrees F (190 degrees C) until lightly browned. Remove from the oven, brush with extra virgin olive oil then rub edges with a raw clove of garlic. Serve warm or at room temperature as a delicious accompaniment to any soup or stew.
- Nutrition Facts (per serving):
- Calories
- 340
- Fat
- 15 g
- Sodium
- 800 mg
- Carbohydrate
- 19 g
- Dietary Fiber
- 4 g
- Protein
- 33 g
- Calcium
- 9 %DV