Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 carrots, cut into julienne; 1 bulb fresh fennel, cut into julienne; 1 leek, cut into julienne; 1 rib celery, cut into julienne; 1 sprig thyme; 1 sprig rosemary; 1 bay leaf; 10 cloves garlic, peeled and chopped; 1 strip dried orange peel; 2 cups dry white wine; 2 tablespoons tomato paste; 1 quart fish stock or clam juice; 6 pinches of saffron threads; 8 small clams cleaned; 1 pound fresh white fish of your choice, cut into 1-inch cubes; 16 large shrimp peeled and veined; 1 pound mussels cleaned; 8 ounces calamari cleaned; 16 large scallops; 2 (6-ounce) lobster tails (cut into thirds); 2 ounces anise flavored liqueur, such as Pernod; 1 pound ripe tomatoes, seeded and roughly chopped; Garlic toast, as an accompaniment; Rouille, as a garnish, recipe follows; 2 egg yolks; 2 teaspoons tomato paste; 1 teaspoon anise flavored liqueur, such as Pernod; 4 cloves garlic, chopped; 1 small dried chile pepper

Servings: persons

1/4 cup olive oil
2 carrots, cut into julienne
1 bulb fresh fennel, cut into julienne
1 leek, cut into julienne
1 rib celery, cut into julienne
1 sprig thyme
1 sprig rosemary
1 bay leaf
10 cloves garlic, peeled and chopped
1 strip dried orange peel
2 cups dry white wine
2 tablespoons tomato paste
1 quart fish stock or clam juice
6 pinches of saffron threads
8 small clams cleaned
1 pound fresh white fish of your choice, cut into 1-inch cubes
16 large shrimp peeled and veined
1 pound mussels cleaned
8 ounces calamari cleaned
16 large scallops
2 (6-ounce) lobster tails (cut into thirds)
2 ounces anise flavored liqueur, such as Pernod
1 pound ripe tomatoes, seeded and roughly chopped
Garlic toast, as an accompaniment
Rouille, as a garnish, recipe follows
2 egg yolks
2 teaspoons tomato paste
1 teaspoon anise flavored liqueur, such as Pernod
4 cloves garlic, chopped
1 small dried chile pepper
1 pinch saffron
2 teaspoons olive oil

1
In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel.
2
Cook while stirring for 5 minutes.
3
Add the wine, tomato paste, fish stock, and saffron.
4
Bring to a simmer and cook for 8 minutes.
5
Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute).
6
Then the shrimp, mussels, calamari, scallops, and lobster tails.
7
Add the liqueur and chopped tomatoes.
8
Simmer for 8 minutes.
9
Place in large soup tureen or serve in individual dishes with garlic toast and rouille.
10
Put all ingredients (except olive oil) in a blender and whip at low speed until smooth.
11
Slowly add the olive oil in a steady stream, forming a mayonnaise-like emulsion.
12
Serve in a small bowl.
13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

697

kcal

Calories

Fat

Carbs

106

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 32 ingredients. The key ingredients include: 1/4 cup olive oil, 2 carrots, cut into julienne, 1 bulb fresh fennel, cut into julienne, 1 leek, cut into julienne, 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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