Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 stalk celery, finely diced (about 1/4 cup); 1/4 cup green bell pepper, finely diced (about 1/2 a small pepper); 2 garlic cloves, minced; 1/2 onion, finely diced (about 1/2 cup); 1 bay leaf; 1 teaspoon fresh thyme, leaves picked from stems; 1/2 teaspoon crushed red pepper flakes; salt and pepper; 1/2 cup dry white wine; 1 cup clam juice; 1 cup crushed tomatoes; 1/4 - 1/2 cup water; 1 teaspoon lemon juice, fresh squeezed; 1/2 lb fish fillet (any sturdy white fish will do, I used Chilean Sea Bass); 8 littleneck clams (includes a few extra in case some don't open); 1/4 lb bay scallop; 1/4 lb large shrimp, peeled and deveined; 2 tablespoons fresh parsley, chopped

Servings: persons

1 tablespoon extra virgin olive oil
1 stalk celery, finely diced (about 1/4 cup)
1/4 cup green bell pepper, finely diced (about 1/2 a small pepper)
2 garlic cloves, minced
1/2 onion, finely diced (about 1/2 cup)
1 bay leaf
1 teaspoon fresh thyme, leaves picked from stems
1/2 teaspoon crushed red pepper flakes
salt and pepper
1/2 cup dry white wine
1 cup clam juice
1 cup crushed tomatoes
1/4 - 1/2 cup water
1 teaspoon lemon juice, fresh squeezed
1/2 lb fish fillet (any sturdy white fish will do, I used Chilean Sea Bass)
8 littleneck clams (includes a few extra in case some don't open)
1/4 lb bay scallop
1/4 lb large shrimp, peeled and deveined
2 tablespoons fresh parsley, chopped

1
Heat olive oil in a deep skillet; saute celery, green pepper, onion, and garlic until soft.
2
Add bay leaf, thyme, and crushed red pepper to the vegetables and saute for a minute or so.
3
Add wine, clam juice, tomatoes, 1/4 cup water and lemon juice. Bring to a boil. Drop to a simmer, cover and cook for 30 minutes. Give it a stir every so often and add the additional 1/4 cup water if the sauce looks too thick.
4
Add fish filets and clams. Cover and cook for 5 minutes or until fish flakes easily with a fork and the clams pop open.
5
Add shrimp and scallops. Simmer uncovered until cooked through, approximately 3 minutes.
6
Season with salt and pepper to taste.
7
Garnish with fresh parsley and serve with toasted baguette.

165

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 19 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 stalk celery, finely diced (about 1/4 cup), 1/4 cup green bell pepper, finely diced (about 1/2 a small pepper), 2 garlic cloves, minced, 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.

That's it — enjoy your meal!

Bouillabaisse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions