Bouillabaisse Fish Broth Recipe

Name: Bouillabaisse Fish Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb Cleaned fish bones and heads, lobster bodies and/or possibly shrimp shells; 1/4 c. Extra virgin olive oil; 2 x Carrots; 3 x Celery stalks; 1 lrg Leek split and washed; 2 med Onions; 1 sm Fresh fennel bulb, greens only (or possibly 2 Tbsp. fennel seeds); 3 lrg Garlic cloves; 15 1/2 ounce Plum tomatoes - (1 can) liquid removed; 1/2 tsp Saffron threads; 1 Tbsp. Dry thyme; 1 Tbsp. Dry oregano; 2 x Bay leaves - (2 to 3); 2 tsp Salt; 1 tsp Whole black peppercorns; 1 c. Dry white wine; 2 quart Fish stock; 2 quart Water

Servings: persons

3 lb Cleaned fish bones and heads, lobster bodies and/or possibly shrimp shells
1/4 c. Extra virgin olive oil
2 x Carrots
3 x Celery stalks
1 lrg Leek split and washed
2 med Onions
1 sm Fresh fennel bulb, greens only (or possibly 2 Tbsp. fennel seeds)
3 lrg Garlic cloves
15 1/2 ounce Plum tomatoes - (1 can) liquid removed
1/2 tsp Saffron threads
1 Tbsp. Dry thyme
1 Tbsp. Dry oregano
2 x Bay leaves - (2 to 3)
2 tsp Salt
1 tsp Whole black peppercorns
1 c. Dry white wine
2 quart Fish stock
2 quart Water

1
Wash the fish bones well in cool, clean water to remove impurities.
2
Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section.
3
Save the peeling from fresh cooked or possibly raw shrimp.
4
Throw away the digestive tract, but save the heads if any.
5
In a large stock pot heat extra virgin olive oil and fish bones, lobster shells and shrimp shells.
6
Cook over medium heat for 20 min to give broth a rich flavor.
7
Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop.
8
Add in the vegetables to the stock pot and saute/fry them along with the fish bones for 15 min to sweat and caramelize the vegetables.
9
Add in the tomato, saffron and other herbs and seasonings and continue to saute/fry for 10 min.
10
Stir to ensure which nothing burns or possibly sticks to the bottom of the pan.
11
Add in the white wine and reduce by half.
12
Add in the fish stock and water and bring to a boil.
13
Reduce to a simmer, and cook 1 1/2 hrs.
14
Skim any foamy particles which rise to the surface during cooking.
15
Drain through cheesecloth lined sieve and cold in an ice bath.

671

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 lb Cleaned fish bones and heads, lobster bodies and/or possibly shrimp shells, 1/4 c. Extra virgin olive oil, 2 x Carrots, 3 x Celery stalks, and more.

Yes, Bouillabaisse Fish Broth Recipe 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.

That's it — enjoy your meal!