4 oz. turkey bacon, coarsely chopped
\n1 medium onion, chopped
\n1 medium fennel bulb, coarsely chopped (reserve 1\/4 C. of the stalky fronds, chopped)
\n1 C. dry white wine (the alcohol will evaporate out during the cooking process)
\n1 C. water (substitute chicken broth for a richer flavor or vegetable broth for pesco-vegetarians)
\n1, 8-oz. bottle of clam juice
\n1, 141\/2-oz. can low-sodium, diced tomatoes (do not drain)
\n1 sprig of fresh thyme, chopped fine or 1 tsp. dried thyme
\n1 T. caraway seeds<\/p>\n
11\/2lb. halibut, cut into 21\/2inch pieces
\n1 pound uncooked shrimp, peeled and deveined
\n1\/2C. fresh chopped parsley<\/p>\n
Saut\u00e9 bacon in a large non-stick stockpot over medium heat until crisp, about 8-10 minutes. Transfer bacon bits to a bowl. Add onion to bacon drippings (there will be very little with turkey bacon) and saut\u00e9 for 5 minutes or until just soft. Add the fennel bulb and saut\u00e9 for 5 minutes. Add wine, chicken broth, clam juice, can of tomatoes, thyme, caraway seeds and the reserved fennel fronds. Bring to a boil. Reduce heat to a simmer and add the bacon bits back into the pot. Add halibut and shrimp. Cover and cook for about 3-5 minutes or until fish is cooked through. Season with salt and pepper to taste. Stir in the fresh parsley and serve.<\/p>\n
6 servings
\nCalories, 311
\nFiber, 3 grams
\nTotal Fat 6, grams<\/p>\n","protected":false},"excerpt":{"rendered":"
4 oz. turkey bacon, coarsely chopped 1 medium onion, chopped 1 medium fennel bulb, coarsely chopped (reserve 1\/4 C. of the stalky fronds, chopped) 1 C. dry white wine (the alcohol will evaporate out during the cooking process) 1 C. water (substitute chicken broth for a richer flavor or vegetable broth for pesco-vegetarians) 1, 8-oz. bottle of clam juice 1, 141\/2-oz. can low-sodium, diced tomatoes (do not drain) 1 sprig of fresh thyme, chopped fine or 1 tsp. dried thyme…<\/p>\n