British Columbia Bouillabaisse Recipe

Name: British Columbia Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 1 onion, chopped; 6 cloves garlic, minced; 2 fennel bulbs, cleaned and diced into 1 inch pieces; 8 -10 ripe plum tomatoes, peeled,seeded and diced or 1 (25 ounce) can plum tomatoes, drained and diced; 1 ½ cups white wine; 1 cup fish stock or 1 cup clam broth; salt and pepper; 1 lb mussels, in shell; 1 lb clams in shell; 8 ounces shucked scallops; 1 lb prawns or 1 lb shrimp, in the shell; 8 ounces salmon fillets; 8 ounces white fish fillets (halibut, cod, bass et al); garlic butter, as needed; French bread, as needed

Servings: persons

6 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
2 fennel bulbs, cleaned and diced into 1 inch pieces
8 -10 ripe plum tomatoes, peeled,seeded and diced or 1 (25 ounce) can plum tomatoes, drained and diced
1 ½ cups white wine
1 cup fish stock or 1 cup clam broth
salt and pepper
1 lb mussels, in shell
1 lb clams in shell
8 ounces shucked scallops
1 lb prawns or 1 lb shrimp, in the shell
8 ounces salmon fillets
8 ounces white fish fillets (halibut, cod, bass et al)
garlic butter, as needed
French bread, as needed

1
To make tomato sauce:
2
Heat 4 T. olive oil over low to medium heat, and cook onion, 4 minced cloves garlic and fennel until vegetables begin to soften.
3
Add tomatoes and increase heat to medium-high; cook until mixture bubbles.
4
Stir in 1/2 c. wine and the fish stock.
5
Lower heat and cook gently for about 15 minutes, until liquid is reduced to sauce-like consistency.
6
Season with salt & pepper to taste and remove from heat.
7
Prepare fish:
8
Wash shellfish and shell prawns if necessary.
9
Cut fish into 2 inch cubes.
10
Heat 2 T. olive oil in a pot large enough to hold all the seafood.
11
Saute 2 remaining minced garlic cloves over low to medium heat until soft but not browned.
12
Add salmon, whitefish and prawns and saute for 3 to 4 minutes over increased heat.
13
Add mussels, clams, scallops and remaining cup of white wine.
14
Simmer until clams and mussels begin to open and prawns begin to change color.
15
Add tomato sauce and simmer until heated through.
16
Serve in bowls with garlic butter and plenty of french bread.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 6 tablespoons olive oil, 1 onion, chopped, 6 cloves garlic, minced, 2 fennel bulbs, cleaned and diced into 1 inch pieces, and more.

Yes, British Columbia Bouillabaisse 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.

British Columbia Bouillabaisse

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