Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds of at least 3 different kinds of fish fillets, fresh or quick frozen (thaw first); 1/2 cup Olive oil; 1-2 pounds of Oysters, clams, or mussels; 1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails; 1 cup thinly sliced onions; 4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced; 2 cloves garlic, crushed; 1 large tomato, chopped, or 1/2 cup canned tomatoes; 1 sweet red pepper, chopped; 4 stalks celery, thinly sliced; 2-inch slice of fennel or 1 teaspoon of fennel seed; 3 sprigs fresh thyme or 3/4 teaspoon dried thyme; 1 bay leaf; 2-3 whole cloves; Zest of half an orange; 1/2 teaspoon powdered saffron; 2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 1 cup clam juice or fish broth; 2 Tbps lemon juice; 2/3 cup white wine; Sliced French bread

Servings: persons

3 pounds of at least 3 different kinds of fish fillets, fresh or quick frozen (thaw first)
1/2 cup Olive oil
1-2 pounds of Oysters, clams, or mussels
1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails
1 cup thinly sliced onions
4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced
2 cloves garlic, crushed
1 large tomato, chopped, or 1/2 cup canned tomatoes
1 sweet red pepper, chopped
4 stalks celery, thinly sliced
2-inch slice of fennel or 1 teaspoon of fennel seed
3 sprigs fresh thyme or 3/4 teaspoon dried thyme
1 bay leaf
2-3 whole cloves
Zest of half an orange
1/2 teaspoon powdered saffron
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup clam juice or fish broth
2 Tbps lemon juice
2/3 cup white wine
Sliced French bread

1
Heat 1/4 cup of the olive oil in a large (6-qt) saucepan. When it is hot, add onions and shallots (or leeks). Saute for a minute, then add crushed garlic (more or less to taste), and sweet red pepper. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden sppon until well coated. Then add another 1/4 cup of olive oil, thyme, bay leaf, cloves and the orange zest. Cook until the onion is soft and golden but not brown.
2
Cut fish fillets into 2-inch pieces. Add the pieces of fish and 2 cups of water to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. Add oysters, clams or mussels (though these may be omitted if desired) and shrimp, crabmeat or lobster tails, cut into pieces or left whole.
3
Add saffron, salt, pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer again and cook about 5 minutes longer.
4
At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice of crusty French bread, plain or slighlty toasted.

401

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 pounds of at least 3 different kinds of fish fillets, fresh or quick frozen (thaw first), 1/2 cup Olive oil, 1-2 pounds of Oysters, clams, or mussels, 1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails, 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

How did you like this recipe?

Frequently Asked Questions