Bouillabaisse a La Maine Recipe

Name: Bouillabaisse a La Maine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups white wine; 1 yellow onion, thinly sliced; 12 lb haddock, cut into 3/4 pieces; 14 lb small scallop; 12 lb clam, in shells; 12 lb mussels, in shells; 12 lb crabmeat; 2 small lobsters; 2 small lobster heads; 4 garlic cloves, minced; 2 green onions, coarsely chopped; 4 small white potatoes, peeled and cut into bite-size cubes; 3 tablespoons olive oil; 8 sprigs thyme; 2 sprigs rosemary; 2 sprigs tarragon; 4 sage leaves; 4 sprigs parsley; 6 basil leaves; 2 cups fish stock; 2 tomatoes, skinned and diced; 4 lettuce leaves (for serving)

Servings: persons

3 cups white wine
1 yellow onion, thinly sliced
12 lb haddock, cut into 3/4 pieces
14 lb small scallop
12 lb clam, in shells
12 lb mussels, in shells
12 lb crabmeat
2 small lobsters
2 small lobster heads
4 garlic cloves, minced
2 green onions, coarsely chopped
4 small white potatoes, peeled and cut into bite-size cubes
3 tablespoons olive oil
8 sprigs thyme
2 sprigs rosemary
2 sprigs tarragon
4 sage leaves
4 sprigs parsley
6 basil leaves
2 cups fish stock
2 tomatoes, skinned and diced
4 lettuce leaves (for serving)

1
Bring wine and onion to a simmer in a saucepan.
2
Add haddock and scallops.
3
Cover and steam gently until cooked through, approximately 3-5 minutes.
4
With a slotted spoon , remove seafood and hold.
5
Reserve the cooking liquid.
6
In a heavy bottom soup pot, saute the garlic, green onions, and the potatoes int he olive oil until onions are translucent, 4-5 minutes.
7
Add reserved cooking liquid, whole lobsters, lobster heads, and tomato.
8
Simmer over a medium heat for 10 minutes.
9
Finely chop all the herbs and add to soup pot along with fish stock, clams, mussels, and crab meat.
10
Add the cooked haddock and scallops.
11
Stir, cover, allow to simmer for 5 minutes.
12
Discard mussels or clams that have not opened and break up whole lobsters before serving.
13
Place the lettuce tops in the bottom of 4 serving bowls.
14
Ladle the stew on top of the lettuce and serve.

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* 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 22 ingredients. The key ingredients include: 3 cups white wine, 1 yellow onion, thinly sliced, 12 lb haddock, cut into 3/4 pieces, 14 lb small scallop, and more.

Yes, Bouillabaisse a La Maine 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 a La Maine

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