Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry sherry; 1/2 teaspoon saffron; 1 1 lb flounder or 1 lb trout, boned and fillet; 1/2 - 1 1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled); 10 small clams; 10 mussels; 2 small squid, cleaned and sliced into rings; 1/4 cup olive oil; 1 large onion, diced; 2 shallots, minced; 1 carrot, diced; 1 cup fennel bulb, thinly sliced; 6 garlic cloves, minced; 28 ounces tomatoes, diced with liquid; 2 2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods)); 1 tablespoon tomato paste; 2 teaspoons salt; 1 teaspoon thyme; 1/2 teaspoon basil; 2 tablespoons fresh parsley; pepper; Garnish; garlic-infused olive oil; parsley; red pepper flakes

Servings: persons

1/2 cup dry sherry
1/2 teaspoon saffron
1 1 lb flounder or 1 lb trout, boned and fillet
1/2 - 1 1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
10 small clams
10 mussels
2 small squid, cleaned and sliced into rings
1/4 cup olive oil
1 large onion, diced
2 shallots, minced
1 carrot, diced
1 cup fennel bulb, thinly sliced
6 garlic cloves, minced
28 ounces tomatoes, diced with liquid
2 2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon basil
2 tablespoons fresh parsley
pepper
Garnish
garlic-infused olive oil
parsley
red pepper flakes

1
Add saffron to sherry set aside.
2
Cut fish into bite size pieces.
3
Scrub clams and mussels.
4
In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
5
Add all liquids and seasonings including the saffron infused sherry.
6
Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
7
Serve hot in large bowls.
8
Top with garnishes.
9
Serve with crusty bread, and a tossed salad.

499

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 25 ingredients. The key ingredients include: 1/2 cup dry sherry, 1/2 teaspoon saffron, 1 1 lb flounder or 1 lb trout, boned and fillet, 1/2 - 1 1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled), 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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