Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb hot Italian sausage, casings removed; 2 cups chopped onions, about 2 medium onions; 1 (28 ounce) can diced italian tomatoes with garlic; 1 cup dry white wine; 1 lb fresh mushrooms, sliced; 1 cup tomato sauce; 1 (14 ounce) can stewed tomatoes; 1 cup bottled clam juice; 4 garlic cloves, minced; 1/2 cup fresh basil leaf, chopped; 1 bunch parsley, washed and large stems removed, chopped; 2 dozen littleneck clams, well scrubbed; 1 lb shrimp, cleaned and deveined; 1 lb sea scallops; 4 lobster tails, split down the center lengthwise; fresh pasta

Servings: persons

2 tablespoons olive oil
1 lb hot Italian sausage, casings removed
2 cups chopped onions, about 2 medium onions
1 (28 ounce) can diced italian tomatoes with garlic
1 cup dry white wine
1 lb fresh mushrooms, sliced
1 cup tomato sauce
1 (14 ounce) can stewed tomatoes
1 cup bottled clam juice
4 garlic cloves, minced
1/2 cup fresh basil leaf, chopped
1 bunch parsley, washed and large stems removed, chopped
2 dozen littleneck clams, well scrubbed
1 lb shrimp, cleaned and deveined
1 lb sea scallops
4 lobster tails, split down the center lengthwise
fresh pasta

1
Heat olive oil in large Dutch oven or flameproof casserole over medium heat. Add sausage, mushrooms and onions and cook, stirring frequently and breaking up sausage with a fork until sausage loses pink color, about 10 minutes.
2
Stir in tomatoes. Bring mixture to boil.
3
Reduce heat to low and simmer 5 minutes. Pour in wine and clam juice. Return mixture to boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Add basil and garlic and cook 5 minutes longer.
4
Stock can be prepared ahead to this point. Either refrigerate until ready to use (usually 24 hours) or freeze.
5
Before serving, transfer stock to a pot large enough to accommodate stock and shellfish. Bring to boil over high heat.
6
Reserve half of the parsley for garnish and add remaining parsley to the pot. Add clams. Reduce heat to medium high and simmer until some clams open. Add remaining shellfish and simmer until done (about 5 - 10 minutes) DISCARD ANY CLAMS THAT DO NOT OPEN.
7
Ladle into bowl and sprinkle with reserved parsley. Serve with fresh pasta.

436

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 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb hot Italian sausage, casings removed, 2 cups chopped onions, about 2 medium onions, 1 (28 ounce) can diced italian tomatoes with garlic, 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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