Chef Richard Blais' Spicy BouilliaBlais

A Spicy, Heart-Healthy Soup

Richard Blais' spicy bouilliablais stew is shown here.

From the kitchen of Richard Blais

Ingredients

2 lemons, medium

2 tablespoons, plus 2 teaspoons olive oil

1 medium carrot, peeled and diced (about 1/2 cup)

1/4 cup celery, sliced

1/2 cup fennel, diced

20 cloves garlic, peeled

1 small onion, diced (about 1/4 cup)

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

8 clams

1/2 cup fresh basil leaves, chopped

4 fresh halibut fillets (about 12 ounces total)

4 fresh scallops

4 fresh shrimp, peeled and deveined

1 teaspoon ground black pepper

1/2 cup fresh parsley, chopped

1 can (10 3/4 ounces) Campbell's Healthy Request Condensed Cream of Chicken Soup

1 slice Whole Grain 100% Whole Wheat Bread, toasted and cut in quarters

Cooking Directions

Grate and zest lemon; squeeze juice into separate containers, set aside.

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.

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.

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.

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.

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.

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

Nutrition Information Per Serving: 422 Calories, Total Fat 13g, Saturated Fat 2g, Trans Fat 0g, Carbohydrates 44g, Cholesterol 54mg, Sodium 591mg, Fiber 9g, Protein 33g, Vitamin A 166%DV, Vitamin C 143%DV

Recipe courtesy Richard Blais.

This recipe was styled by chef Karen Pickus for Good Morning America.