Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 (6.5 oz.) can chopped clams (undrained); 1 Tbsp. olive oil; 4 cloves garlic, minced; 1 stalk celery, chopped fine; 1 fish bouillon cube; 1 (16 oz.) can tomatoes, diced; 1 tomato can water; 1 small can V-8 (14 oz.); 1/4 tsp. pepper; 2 Tbsp. parsley; 12 oz. medium shrimp, shelled; 1 lb. scallops

Servings: persons

1 (6.5 oz.) can chopped clams (undrained)
1 Tbsp. olive oil
4 cloves garlic, minced
1 stalk celery, chopped fine
1 fish bouillon cube
1 (16 oz.) can tomatoes, diced
1 tomato can water
1 small can V-8 (14 oz.)
1/4 tsp. pepper
2 Tbsp. parsley
12 oz. medium shrimp, shelled
1 lb. scallops

1
Drain clams, reserving liquid; set aside.
2
In 3-quart saucepan over medium heat in hot oil, cook celery and garlic until tender, stirring constantly.
3
Add bouillon, tomatoes with their liquid, water, reserved clam juice, V-8 juice, parsley and pepper; heat to boiling.
4
Simmer 20 minutes and strain tomatoes out and discard. Add scallops, shrimp and clams.
5
Cook until shrimp are pink and opaque.
6
Serve with garlic bread.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 (6.5 oz.) can chopped clams (undrained), 1 Tbsp. olive oil, 4 cloves garlic, minced, 1 stalk celery, chopped fine, and more.

Yes, 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.

Bouillabaisse

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