A New England Bouillabaisse Recipe

Name: A New England Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 garlic clove, peeled and chopped; 1 medium tomato, chopped; 2 cups fish broth (see headnote); A few fresh parsley stems; Pinch of fennel seeds; Salt and freshly ground pepper to taste; 4 or 5 small clams; 1 dozen mussels; A piece of leftover cooked or fresh fish, about 4 ounces*; A sprinkling of chopped parsley; 2 slices French bread, toasted; A generous dollop of Pistou Sauce (see page 112)**

Servings: persons

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, peeled and chopped
1 medium tomato, chopped
2 cups fish broth (see headnote)
A few fresh parsley stems
Pinch of fennel seeds
Salt and freshly ground pepper to taste
4 or 5 small clams
1 dozen mussels
A piece of leftover cooked or fresh fish, about 4 ounces*
A sprinkling of chopped parsley
2 slices French bread, toasted
A generous dollop of Pistou Sauce (see page 112)**

1
Heat the oil in a medium pot, and saute the onion and garlic gently until softened.
2
Add the tomato, saute another minute, then pour in the fish stock and seasonings, tasting to judge how much salt and pepper you need.
3
Simmer for about 20 minutes, and add the clams (if you are using fresh fish, slip that into the pot now); clams always take longer than mussels, so give the clams a few minutes before adding the mussels along with the piece of leftover fish.
4
Sprinkle parsley over, and have alongside a couple of slices of toasted French bread with pistou on top.
5
*Usually a fresh white fish is called for, but I have found that a piece of lightly cooked leftover salmon is fine, too.
6
**If you dont have any pistou on hand or time to make it, try mashing to a paste a small clove of garlic and a little salt, and then mixing that in with a tablespoon of mayonnaise.
7
Whisk in a few pinches of paprika and a dash of hot pepper.
8
Purists would not approve, but you can cheat a little when youre by yourself.
9
Nobody is looking.

kcal

Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, chopped, 1 garlic clove, peeled and chopped, 1 medium tomato, chopped, and more.

Yes, A New England Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A New England Bouillabaisse

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