Black Sea Bass with Scallops in Bouillabaisse Sauce

Name: Black Sea Bass with Scallops in Bouillabaisse Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/4 cup chopped leeks; 1 tablespoon finely chopped garlic; 1 cup chopped, peeled tomatoes; 1/2 teaspoon saffron stems; 1 cup fresh fish broth or clam juice; 1/4 cup dry white wine; 1 bay leaf; 1/2 teaspoon fennel or anise seed; 2 sprigs fresh thyme or 1/2 teaspoon dried; ⅛ teaspoon Tabasco sauce; Salt and freshly ground pepper to taste; 4 small boneless fillets of black sea bass, about 1 1/4 pounds; 3/4 pound sea or bay scallops; 2 tablespoons chopped parsley

Servings: persons

1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup chopped leeks
1 tablespoon finely chopped garlic
1 cup chopped, peeled tomatoes
1/2 teaspoon saffron stems
1 cup fresh fish broth or clam juice
1/4 cup dry white wine
1 bay leaf
1/2 teaspoon fennel or anise seed
2 sprigs fresh thyme or 1/2 teaspoon dried
⅛ teaspoon Tabasco sauce
Salt and freshly ground pepper to taste
4 small boneless fillets of black sea bass, about 1 1/4 pounds
3/4 pound sea or bay scallops
2 tablespoons chopped parsley

1
Heat the oil in a saucepan large enough to hold the fillets of fish in one layer.
2
Add the onion, leeks and garlic.
3
Cook and stir over medium heat until wilted.
4
Do not brown.
5
Add the tomatoes, saffron, fish broth, wine, bay leaf, fennel, thyme, Tabasco, salt and pepper.
6
Cook over medium-high heat for about 5 minutes.
7
Add the fish fillets in one layer.
8
Add the scallops around the fillets and bring to a boil.
9
Cover and simmer for 5 minutes or until done.
10
Do not overcook.
11
Sprinkle with chopped parsley and serve immediately.

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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 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup finely chopped onion, 1/4 cup chopped leeks, 1 tablespoon finely chopped garlic, and more.

Yes, Black Sea Bass with Scallops in Bouillabaisse Sauce 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!