Bouillabaisse: A Delicious Fisherman’S Stew Originating In France Recipe

Name: Bouillabaisse: A Delicious Fisherman’S Stew Originating In France
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bouillabaisse; 4 large scallops; 8 oz Atlantic cod, cut into large pieces; 4 oz halibut steak, cut into large pieces; 12 littleneck clams; 8 large shrimp, peeled and deveined, tails on; 4 cups of fish stock or clam juice; 4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 1/2 inch size; 1 of 14.5 oz canned crushed tomatoes; A pinch of saffron threads; 1/2 C white wine; 3 or 4 garlic cloves, skinned and minced; 1 small fennel bulb, sliced thin and fronds reserved for garnish; 1 red onion, sliced thin; 2 T good olive oil; Aioli Substitute for Rouille:; 1/4 C sour cream; 1/4 C mayonnaise; 2 T crushed garlic; 1 T fish stock or clam juice; Juice of 1/2 lemon; 1 t sweet paprika; 1 pinch saffron; 1 pinch cayenne pepper; Several grinds of black pepper; Garlic French bread, baguette or other dipping bread

Servings: persons

Bouillabaisse
4 large scallops
8 oz Atlantic cod, cut into large pieces
4 oz halibut steak, cut into large pieces
12 littleneck clams
8 large shrimp, peeled and deveined, tails on
4 cups of fish stock or clam juice
4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 1/2 inch size
1 of 14.5 oz canned crushed tomatoes
A pinch of saffron threads
1/2 C white wine
3 or 4 garlic cloves, skinned and minced
1 small fennel bulb, sliced thin and fronds reserved for garnish
1 red onion, sliced thin
2 T good olive oil
Aioli Substitute for Rouille:
1/4 C sour cream
1/4 C mayonnaise
2 T crushed garlic
1 T fish stock or clam juice
Juice of 1/2 lemon
1 t sweet paprika
1 pinch saffron
1 pinch cayenne pepper
Several grinds of black pepper
Garlic French bread, baguette or other dipping bread

1
In a 5 1/2 quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little. Add the onion, fennel and garlic and saute until the vegetables just start to brown.
2
Add the white wine and deglaze the pot while it reduces.
3
Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.
4
Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning. Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.
5
Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.
6
In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse. Remove from refrigerator and let warm to room temperature during last half hour of cooking.

1165

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 26 ingredients. The key ingredients include: Bouillabaisse, 4 large scallops, 8 oz Atlantic cod, cut into large pieces, 4 oz halibut steak, cut into large pieces, and more.

Yes, Bouillabaisse: A Delicious Fisherman’S Stew Originating In France falls under the Seafood 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: A Delicious Fisherman’S Stew Originating In France

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