Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. firm-grained fish (whiting, haddock, eel, bass, etc.); 2 c. canned lobster; 1/2 c. olive oil; few sprigs parsley; 1 or 2 bay leaves; pinch of saffron; sprig of fennel; 1 tomato, cut in two; rind of 1 orange; 3 cloves garlic, crushed; salt; pepper; white bread

Servings: persons

2 lb. firm-grained fish (whiting, haddock, eel, bass, etc.)
2 c. canned lobster
1/2 c. olive oil
few sprigs parsley
1 or 2 bay leaves
pinch of saffron
sprig of fennel
1 tomato, cut in two
rind of 1 orange
3 cloves garlic, crushed
salt
pepper
white bread

1
Cut fish (using several varieties) into 2-inch pieces.
2
Add lobster.
3
In a large saucepan, place olive oil, parsley, bay leaves, saffron, fennel, tomato, orange rind and garlic.
4
Add fish.
5
Cover with 1 1/2-quarts water.
6
Add salt and pepper and bring to a boil.
7
Boil quickly 15 to 20 minutes and remove pan from fire.
8
Replace cooked parsley with a tablespoon of finely cut fresh parsley.
9
Pour Bouillabaisse into tureen over several thick slices of white bread.

273

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 13 ingredients. The key ingredients include: 2 lb. firm-grained fish (whiting, haddock, eel, bass, etc.), 2 c. canned lobster, 1/2 c. olive oil, few sprigs parsley, 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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