Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eel; 1 pound haddock or sea bass; 1 pound red snapper; 3 pounds lobster; 3 dozen mussels; 3 leeks; 2 large onions, chopped; 3 cloves garlic; 3 tomatoes; 1/3 cup olive oil; Bouquet garni (thyme, bay leaf, parsley, celery, rosemary); Pinch of Saffron; Water or fish broth; Salt; Pepper; Cayenne; Croutons fried in garlic-flavored olive oil

Servings: persons

1 pound eel
1 pound haddock or sea bass
1 pound red snapper
3 pounds lobster
3 dozen mussels
3 leeks
2 large onions, chopped
3 cloves garlic
3 tomatoes
1/3 cup olive oil
Bouquet garni (thyme, bay leaf, parsley, celery, rosemary)
Pinch of Saffron
Water or fish broth
Salt
Pepper
Cayenne
Croutons fried in garlic-flavored olive oil

1
Cut the fish into small serving-size pieces.
2
Keep the richer, heavier fish-eel, haddock, cod, bass- separate from the more delicate types.
3
Cut the live lobsters into pieces.
4
Wash and clean the mussels.
5
Cut the white part of the leeks into small pieces.
6
Chop the onion and the garlic.
7
Peel and seed the tomatoes.
8
Heat the olive oil in a large kettle.
9
Add the vegetables and let them cook well together.
10
Add the bouquet garni and the heavier fish.
11
Let this cook for about 7 to 8 minutes.
12
Add the lighter fish, the lobster, and a good pinch of saffron.
13
Cover with water or fish broth, season to taste with salt, pepper and cayenne, and bring to a boil.
14
Cook for 15 minutes.
15
Add the mussels and cook until they open.
16
Place the fish in a deep serving dish and pour the hot liquid over it.
17
Serve garlic flavored croutons separately.

214

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: 1 pound eel, 1 pound haddock or sea bass, 1 pound red snapper, 3 pounds lobster, 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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