Bouillabaisse(Fish Stew) Recipe

Name: Bouillabaisse(Fish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil or salad oil; 1 cup onions chopped; 3 Cloves garlic crushed; 4 Bottles clam juice; 2 Cans tomatoes whole, peeled, undrained; 1 each orange zest spiral; 3/4 teaspoon salt; 1 pound cod fish steaks; 1/4 teaspoon saffron threads crumbled; 1/4 teaspoon fennel seeds; ⅛ teaspoon thyme dried; ⅛ teaspoon black pepper; 2 each bay leaves; 2 packages lobster tails; 1 pound halibut; 1/2 pound sea scallops

Servings: persons

1/4 cup olive oil or salad oil
1 cup onions chopped
3 Cloves garlic crushed
4 Bottles clam juice
2 Cans tomatoes whole, peeled, undrained
1 each orange zest spiral
3/4 teaspoon salt
1 pound cod fish steaks
1/4 teaspoon saffron threads crumbled
1/4 teaspoon fennel seeds
⅛ teaspoon thyme dried
⅛ teaspoon black pepper
2 each bay leaves
2 packages lobster tails
1 pound halibut
1/2 pound sea scallops

1
Heat olive oil in an 8 quart kettle.
2
Add chopped onion and 3 cloves garlic; saute until onion is tender, 5 minutes.
3
Add clam juice, undrained tomatoes, 3/4 cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil.
4
Reduce heat and simmer mixture, covered 30 minutes, stirring occasionally.
5
Remove from heat and let cool, about 1 hour.
6
Then refrigerate, covered, overnight.
7
Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise.
8
Wipe cod and halibut with damp paper towels.
9
Cut into 1 1/2-inch pieces or leave whole.
10
Rinse sea scallops in running cold water; drain.
11
Bring tomato mixture to boil.
12
Add frozen lobster.
13
Simmer, covered, 4 minutes.
14
Add cod and halibut pieces; simmer covered 10 minutes.
15
Add sea scallops over low heat, 5 minutes.
16
Spoon bouillabaisse over garlic toast.
17
You can substitute for different varieties of fish, if desired.

515

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 16 ingredients. The key ingredients include: 1/4 cup olive oil or salad oil, 1 cup onions chopped, 3 Cloves garlic crushed, 4 Bottles clam juice, and more.

Yes, Bouillabaisse(Fish Stew) 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!

Bouillabaisse(Fish Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions