Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fruity, dark green olive oil; 1 1/2 cups well rinsed coarsely chopped leeks; 1 cup finely chopped yellow onions; 2 cups canned concentrated tomato puree; 3 cups chopped fresh tomatoes; 2 tablespoons dried thyme; 1/2 cup chopped fresh Italian (flat-leaf) parsley; 2 bay leaves; 2 cups dry white wine; 4 cups Fish Stock; Salt and freshly ground black pepper, to taste; 6 tablespoons ( 3/4 stick) unsalted butter, at room temperature; 2 teaspoons unbleached all-purpose flour; 1 1/2 teaspoons whole saffron; 2 quarts fresh mussels, scrubbed and debearded; 48 Cherrystone clams, scrubbed; 3 pounds skinless firm white fish steaks, such as bass, snapper, and cod, cut into large cubes; 36 raw shrimp, shelled and deveined; 4 lobster tails, fresh or defrosted (1 pound each), shelled and halved crosswise; Garlic croutons (see Notes), for garnish

Servings: persons

1/2 cup fruity, dark green olive oil
1 1/2 cups well rinsed coarsely chopped leeks
1 cup finely chopped yellow onions
2 cups canned concentrated tomato puree
3 cups chopped fresh tomatoes
2 tablespoons dried thyme
1/2 cup chopped fresh Italian (flat-leaf) parsley
2 bay leaves
2 cups dry white wine
4 cups Fish Stock
Salt and freshly ground black pepper, to taste
6 tablespoons ( 3/4 stick) unsalted butter, at room temperature
2 teaspoons unbleached all-purpose flour
1 1/2 teaspoons whole saffron
2 quarts fresh mussels, scrubbed and debearded
48 Cherrystone clams, scrubbed
3 pounds skinless firm white fish steaks, such as bass, snapper, and cod, cut into large cubes
36 raw shrimp, shelled and deveined
4 lobster tails, fresh or defrosted (1 pound each), shelled and halved crosswise
Garlic croutons (see Notes), for garnish

1
Heat the olive oil in a large soup pot over medium heat.
2
Add the leeks and onions and cook, covered, until the vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.
3
Add the tomato puree, tomatoes, thyme, parsley, bay leaves, wine, fish stock, and salt and pepper.
4
Simmer to blend the flavors, 20 minutes.
5
(The soup can be prepared several hours ahead to this point.
6
Return to a simmer before proceeding.)
7
Blend the butter and flour together in a bowl and then whisk the mixture into the tomato mixture.
8
Add the saffron and the mussels and clams in their shells and simmer for 5 minutes.
9
Add the fish, shrimp, and lobster tails and simmer until all the shellfish are opened and the fish is done, another 5 minutes.
10
Do not overcook.
11
Ladle into hot soup plates, discarding any mussels or clams that have not opened.
12
Garnish with the garlic croutons, and serve immediately.

2349

kcal

Calories

109

Fat

Carbs

312

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 20 ingredients. The key ingredients include: 1/2 cup fruity, dark green olive oil, 1 1/2 cups well rinsed coarsely chopped leeks, 1 cup finely chopped yellow onions, 2 cups canned concentrated tomato puree, 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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