Baxter Station Bouillabaisse (Fish Stew) Recipe

Name: Baxter Station Bouillabaisse (Fish Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clv garlic, chopped or possibly crushed; 1 pch saffron; 1 tsp red pepper flakes; 1 Tbsp. extra virgin olive oil; 8 ounce jar clam juice; 28 ounce can whole tomatoes; 28 ounce can crushed tomatoes; 3 Tbsp. sambuca, Pernod or possibly other anise-flavored liqueur; 1/4 c. slivered leeks About 4 Tbsp. extra virgin olive oil; 1 lb mussels, in their shells; 3/4 lb yellowfin tuna, cut into chunks; 3/4 lb medium shrimp, peeled; 3/4 lb scallops; 1 lb linguine

Servings: persons

1 clv garlic, chopped or possibly crushed
1 pch saffron
1 tsp red pepper flakes
1 Tbsp. extra virgin olive oil
8 ounce jar clam juice
28 ounce can whole tomatoes
28 ounce can crushed tomatoes
3 Tbsp. sambuca, Pernod or possibly other anise-flavored liqueur
1/4 c. slivered leeks About 4 Tbsp. extra virgin olive oil
1 lb mussels, in their shells
3/4 lb yellowfin tuna, cut into chunks
3/4 lb medium shrimp, peeled
3/4 lb scallops
1 lb linguine

1
Sauce: Saute/fry garlic, saffron and pepper flakes in extra virgin olive oil over medium-high heat till the garlic is brown (about 1 minute).
2
Add in clam juice and tomatoes and bring to a boil.
3
Remove from heat and stir in liqueur and leeks.
4
Keep hot while you ready seafood.
5
Fish and seafood: Heat 1 Tbsp.
6
extra virgin olive oil in a large, non-stick skillet for that you have a lid.
7
Add in mussels (throw away any which are open or possibly cracked) and cook about 3 min, covered, over medium-high heat.
8
When all, or possibly at least most, of the mussels are cooked (open), add in them to the sauce (throw away any water which is released while cooking, and also any mussels which did not open).
9
Heat another Tbsp.
10
extra virgin olive oil in skillet and cook tuna, covered, till meat is cooked through.
11
Repeat with shrimp and scallops, adding each seafood to the sauce as it is finished.
12
Meanwhile, cook linguine according to package directions.
13
Spoon sauce over individual portions of linguine, distributing seafood so each plate has a variety.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 clv garlic, chopped or possibly crushed, 1 pch saffron, 1 tsp red pepper flakes, 1 Tbsp. extra virgin olive oil, and more.

Yes, Baxter Station Bouillabaisse (Fish Stew) Recipe falls under the Seafood 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.

That's it — enjoy your meal!