Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. bass, cleaned and bones removed; 1 lb. perch, cleaned and bones removed; 1 lb. cod, cleaned and bones removed; 1 lobster (1 1/2 to 2 lb.), killed and cleaned; 1 lb. fresh shrimp, peeled and deveined; 1/4 c. safflower cooking oil; 2/3 c. chopped onion; 1 (9 oz.) can tomatoes (no salt added); 1 Tbsp. minced parsley; 1/2 bay leaf; 1/2 tsp. savory; 1/2 tsp. fennel; 1/8 tsp. saffron; 1 1/2 tsp. salt (Adolph's salt substitute); 1/4 tsp. pepper; 1 pt. oysters, drained (reserve liquor)

Servings: persons

1 1/2 lb. bass, cleaned and bones removed
1 lb. perch, cleaned and bones removed
1 lb. cod, cleaned and bones removed
1 lobster (1 1/2 to 2 lb.), killed and cleaned
1 lb. fresh shrimp, peeled and deveined
1/4 c. safflower cooking oil
2/3 c. chopped onion
1 (9 oz.) can tomatoes (no salt added)
1 Tbsp. minced parsley
1/2 bay leaf
1/2 tsp. savory
1/2 tsp. fennel
1/8 tsp. saffron
1 1/2 tsp. salt (Adolph's salt substitute)
1/4 tsp. pepper
1 pt. oysters, drained (reserve liquor)

1
Wash bass, perch and cod in cold salted water; cut first four ingredients into pieces 1 1/2 to 2 inches thick; set aside.
2
Rinse shrimp in cold water; set aside.
3
Heat cooking oil in a 3-quart kettle; add onion and cook until onion is soft.
4
Add tomatoes, parsley, bay leaf, savory, fennel, saffron, lobster, bass and just enough water to cover.
5
Season with the salt substitute and pepper.
6
Bring to boiling and simmer 10 minutes; add perch and cod and continue to simmer 10 minutes longer, or until fish are almost tender.
7
Add shrimp and cook 5 minutes longer.

267

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 16 ingredients. The key ingredients include: 1 1/2 lb. bass, cleaned and bones removed, 1 lb. perch, cleaned and bones removed, 1 lb. cod, cleaned and bones removed, 1 lobster (1 1/2 to 2 lb.), killed and cleaned, 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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