Bouillabaisse Americaine Recipe Recipe

Name: Bouillabaisse Americaine Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound haddock, flounder or possibly halibut fillets; 1/2 pound cod, sole or possibly pollock fillets; 1 lobster rail (about 1/2 lb.); 1 pkg. (6 ounce.) frzn crabmeat, thawed; 1 can (10 ounce.) frzn oysters, thawed; 5 c. water; 1/2 c. minced onion; 2 med. cloves garlic, crushed; Extra virgin olive oil; 1/4 c. all-purpose flour; 1 can (16 ounce.) tomatoes; 1/8 teaspoon powdered saffron; 1/2 teaspoon grnd thyme; 1 teaspoon grnd basil; Dash of grnd fennel; 1 bay leaf; 1 whole red pepper, dry; 2 teaspoon salt; Dash of pepper; 1 lemon, sliced; 6 to 8 slices French bread; Aioli Sauce (recipe follows); Snipped parsley

Servings: persons

1/2 pound haddock, flounder or possibly halibut fillets
1/2 pound cod, sole or possibly pollock fillets
1 lobster rail (about 1/2 lb.)
1 pkg. (6 ounce.) frzn crabmeat, thawed
1 can (10 ounce.) frzn oysters, thawed
5 c. water
1/2 c. minced onion
2 med. cloves garlic, crushed
Extra virgin olive oil
1/4 c. all-purpose flour
1 can (16 ounce.) tomatoes
1/8 teaspoon powdered saffron
1/2 teaspoon grnd thyme
1 teaspoon grnd basil
Dash of grnd fennel
1 bay leaf
1 whole red pepper, dry
2 teaspoon salt
Dash of pepper
1 lemon, sliced
6 to 8 slices French bread
Aioli Sauce (recipe follows)
Snipped parsley

1
1.
2
Place haddock, cod, lobster tail, crabmeat, oysters (with liquor) and water in Dutch oven or possibly large saucepan.
3
Heat to boiling; reduce heat.
4
Simmer over low heat just till fish flakes easily with fork.
5
Drain fish, reserving liquid.
6
Remove lobster meat from shell; place lobster and shell with other fish on serving platter.
7
Cover; keep hot while preparing soup.
8
2.
9
Add in water to reserved fish liquid to measure 5 c.. Cook onion and garlic in extra virgin olive oil in Dutch oven till tender.
10
Fold in flour; cook over low heat till mix is smooth and bubbly.
11
Remove from heat; stir in reserved fish liquid gradually Stir in tomatoes, saffron, thyme, basil, fennel, bay leaf, red pepper, salt and pepper.
12
Heat to boiling; reduce heat.
13
Simmer over low heat about 15 min.
14
Remove bay leaf and red pepper; stir in lemon slices.
15
3.
16
Spread bread slices with Aioli Sauce; place 1 slice in each soup bowl.
17
Ladle soup over bread.
18
Sprinkle platter of cooked fish with parsley.
19
Each person adds his own fish to the soup.
20
Serve additional Aioli Sauce with soup.

175

kcal

Calories

Carbs

Protein

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 23 ingredients. The key ingredients include: 1/2 pound haddock, flounder or possibly halibut fillets, 1/2 pound cod, sole or possibly pollock fillets, 1 lobster rail (about 1/2 lb.), 1 pkg. (6 ounce.) frzn crabmeat, thawed, and more.

Yes, Bouillabaisse Americaine Recipe 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 Americaine Recipe

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