Bistro Bouillabaisse Recipe

Name: Bistro Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup vertically sliced onion; 1/4 cup julienne-cut leek; 1/4 cup thinly sliced celery; 1 garlic clove, minced; 3/4 cup diced plum tomato; 1/2 teaspoon fennel seeds; 1/4 teaspoon dried thyme; 1/8 teaspoon dried tarragon; Dash of crushed saffron threads; 1/2 cup dry white wine; 1 tablespoon Pernod or sambuca (licorice-flavored liqueur); 1 cup bottled clam juice; 1/2 cup tomato juice; 1/8 teaspoon freshly ground black pepper; 8 littleneck clams; 4 ounces grouper or other firm white fish fillet, cut into 1-inch pieces; 6 medium mussels, scrubbed and debearded; 6 large shrimp, peeled and deveined; 1 (5-ounce) lobster tail, split in half lengthwise; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 tablespoon olive oil
1/2 cup vertically sliced onion
1/4 cup julienne-cut leek
1/4 cup thinly sliced celery
1 garlic clove, minced
3/4 cup diced plum tomato
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
1/8 teaspoon dried tarragon
Dash of crushed saffron threads
1/2 cup dry white wine
1 tablespoon Pernod or sambuca (licorice-flavored liqueur)
1 cup bottled clam juice
1/2 cup tomato juice
1/8 teaspoon freshly ground black pepper
8 littleneck clams
4 ounces grouper or other firm white fish fillet, cut into 1-inch pieces
6 medium mussels, scrubbed and debearded
6 large shrimp, peeled and deveined
1 (5-ounce) lobster tail, split in half lengthwise
2 tablespoons chopped fresh flat-leaf parsley

1
Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently. Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes. Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open. Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.
2
Wine note: In the south of France, where it originated, bouillabaisse is enjoyed with a wine that's considered obligatory and the perfect match: rose. Rose will work throughout this entire menu, from the crab cocktail to the crepes. A still rose would be fine, but why not heighten the pleasure (and romance) and serve a California sparkling rose? Gloria Ferrer's nonvintage Brut Rose is smashing at $ -Karen MacNeil

250

kcal

Calories

Fat

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 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup vertically sliced onion, 1/4 cup julienne-cut leek, 1/4 cup thinly sliced celery, and more.

Yes, Bistro 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.

Bistro Bouillabaisse

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