Bouillabaisse Parisienne Recipe

Name: Bouillabaisse Parisienne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb each red snapper, flounder, eel and whiting cut into 2-inch pcs; 1 x 1-lb. lobster, shelled, cut into pcs; 1 lb mussels, scrubbed; 6 Tbsp. extra virgin olive oil; 2 lrg onions, finely minced; 2 sm leeks, white parts only, finely minced; 1 bot dry white wine; 3 med -sized tomatoes, peeled, seeded and crushed; 2 x bruised clv garlic; 1 pch of saffron; 1 x bouquet garni Salt and pepper to taste

Servings: persons

1 lb each red snapper, flounder, eel and whiting cut into 2-inch pcs
1 x 1-lb. lobster, shelled, cut into pcs
1 lb mussels, scrubbed
6 Tbsp. extra virgin olive oil
2 lrg onions, finely minced
2 sm leeks, white parts only, finely minced
1 bot dry white wine
3 med -sized tomatoes, peeled, seeded and crushed
2 x bruised clv garlic
1 pch of saffron
1 x bouquet garni Salt and pepper to taste

1
Prepare seafood and set aside the above ingredients.
2
Heat extra virgin olive oil in a large kettle and add in the onions and leeks.
3
Simmer but don't brown the vegetables.
4
Add in wine, tomatoes, garlic, saffron, the bouquet garni, salt and pepper.
5
Bring the mix to a boil, lower the heat, and simmer for 15 to 20 min.
6
Heat an additional 6 Tbsp.
7
extra virgin olive oil in a skillet and add in the prepared fish.
8
Sprinkle the fish a 1 Tbsp.
9
of finely minced parsley and cook it for 5 min, shaking the skillet frequently.
10
Add in the fish mix to the sauce in the kettle and boil it over high heat for 10 min.
11
Thicken the liquid with 1-1/2 tsp.
12
each of butter and flour kneaded together and simmer it gently, stirring constantly.
13
Serve the fish on a heated round platter and pour part of the sauce over it.
14
Serve the rest of the sauce in a heated sauce boat with a plate of toasted French bread rubbed with garlic.

315

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 11 ingredients. The key ingredients include: 1 lb each red snapper, flounder, eel and whiting cut into 2-inch pcs, 1 x 1-lb. lobster, shelled, cut into pcs, 1 lb mussels, scrubbed, 6 Tbsp. extra virgin olive oil, and more.

Yes, Bouillabaisse Parisienne 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!

Bouillabaisse Parisienne Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions