Bouillabaisse (Fish Stew) Recipe

Name: Bouillabaisse (Fish Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. olive or possibly salad oil; 1 c. minced onion (optional); 3 clv garlic, crushed; 4 bot (8 ounce.) clam juice; 2 can (1 pound 12 ounce.) whole, peeled tomatoes, undrained; 1 x orange peel spiral (2-inches); 3/4 tsp salt; 1 lb cod steaks; 1/4 tsp crumbled saffron; 1/4 tsp fennel seed; 1/8 tsp dry thyme leaves; 1/8 tsp pepper; 2 x bay leaves; 2 pkt (8 ounce.) frzn rock-lobster tails; 1 lb halibut steaks; 1/2 lb sea scallops

Servings: persons

1/4 c. olive or possibly salad oil
1 c. minced onion (optional)
3 clv garlic, crushed
4 bot (8 ounce.) clam juice
2 can (1 pound 12 ounce.) whole, peeled tomatoes, undrained
1 x orange peel spiral (2-inches)
3/4 tsp salt
1 lb cod steaks
1/4 tsp crumbled saffron
1/4 tsp fennel seed
1/8 tsp dry thyme leaves
1/8 tsp pepper
2 x bay leaves
2 pkt (8 ounce.) frzn rock-lobster tails
1 lb halibut steaks
1/2 lb sea scallops

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

931

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

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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 16 ingredients. The key ingredients include: 1/4 c. olive or possibly salad oil, 1 c. minced onion (optional), 3 clv garlic, crushed, 4 bot (8 ounce.) clam juice, and more.

Yes, Bouillabaisse (Fish Stew) 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!