Bouillabaisse Antillaise Recipe

Name: Bouillabaisse Antillaise Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 gm Snapper Filet; 200 gm Grouper Filet; 8 x Tiger Shrimp peeled and deveined; 12 x Sea Scallops; 300 gm Fresh Mussels; 4 whl Fresh water Shrimp (Ouassous) or possibly Langoustines; 1 tsp Garlic; 1 c. minced Onion; 6 x Peeled Whole Roma Tomatoes; 1 c. minced Celery; 2 x Christophine (Chayote) cut into quarters Green Plantains peeled and sliced 1/4 in thick; 2 x Sweet Potatoes sliced 1/2 in thick; 1 Tbsp. Warm Sauce; 1 pch Saffron heated in 1 can coconut lowfat milk (Not cream of Coconut) Salt & Pepper to taste; 1 c. Fish Stock; 1 c. Heavy Cream; 1/4 c. Extra virgin olive oil

Servings: persons

200 gm Snapper Filet
200 gm Grouper Filet
8 x Tiger Shrimp peeled and deveined
12 x Sea Scallops
300 gm Fresh Mussels
4 whl Fresh water Shrimp (Ouassous) or possibly Langoustines
1 tsp Garlic
1 c. minced Onion
6 x Peeled Whole Roma Tomatoes
1 c. minced Celery
2 x Christophine (Chayote) cut into quarters Green Plantains peeled and sliced 1/4 in thick
2 x Sweet Potatoes sliced 1/2 in thick
1 Tbsp. Warm Sauce
1 pch Saffron heated in 1 can coconut lowfat milk (Not cream of Coconut) Salt & Pepper to taste
1 c. Fish Stock
1 c. Heavy Cream
1/4 c. Extra virgin olive oil

1
In a large skillet saute/fry the Garlic in the Extra virgin olive oil.
2
Season all of the Fish & Seafood with Salt & Pepper and sear in the Extra virgin olive oil for 2 min.
3
Remove the Shrimp and Scallops and set aside.
4
Add in all of the vegetables.
5
Sear for 2 min.
6
Add in the Fish Stock, Coconut Lowfat milk & Saffron, Heavy Cream & Warm Sauce.
7
Put the fresh water Shrimp on top.
8
Simmer gently covered for 15 min.
9
Add in the Mussels, Scallops & Shrimp 1 minute before serving.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 200 gm Snapper Filet, 200 gm Grouper Filet, 8 x Tiger Shrimp peeled and deveined, 12 x Sea Scallops, and more.

Yes, Bouillabaisse Antillaise 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.

That's it — enjoy your meal!