Clare'S Healthy Bouillabaisse - cooking recipe

Ingredients

1 tablespoon olive oil (optional)
7 ounces leeks, thinly sliced
7 ounces yellow onions, chopped
3 garlic cloves, minced
7 ounces carrots, diced
10 ounces green beans, cut into 3/4 inch pieces
9 ounces yukon gold potatoes, diced into 3/4 inch pieces
2 (14 1/2 ounce) cans diced tomatoes
3/4 cup white wine
8 -10 cups low sodium fat-free vegetable broth
1 teaspoon parsley
1/2 teaspoon black pepper
3 teaspoons herbes de provence
1/2 teaspoon cayenne (or more to taste!)
1/2 teaspoon salt
1/4 teaspoon crushed saffron thread
3 tablespoons lemon juice
14 ounces tilapia fillets or 14 ounces other white fish, chopped
6 ounces lump crabmeat

Preparation

If using olive oil, heat it over medium in a large non-stick soup pot. Otherwise, spray treat a large non-stick soup pot with cooking spray and heat over medium.
Saute the leeks for 2-3 minutes. Add the onions and garlic, and saute for another 3 minutes. Add the carrots and cook, stirring for another 3 minutes. Add the potatoes and green beans. Cook, stirring for 3 more minutes.
Add the tomatoes, wine, broth, and seasonings. Bring to a light boil, reduce heat, and simmer, covered for 20-30 minutes, until carrots and potatoes are softened to just tender.
Stir in the crabmeat, lemon juice, and then the tilapia. Stir once or twice, very gently. Cook for 7-10 minutes, until white fish is cooked through.
You can top this with parmesan cheese or crutons if desired.