Gulf Coast Bouillabaisse Recipe

Name: Gulf Coast Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 onions, chopped; 1 fennel bulb, chopped; 3 leeks, split lengthwise, rinsed, and thinly sliced; 3 garlic cloves, minced; 1 scant teaspoon saffron threads; 4 cups Fish Fumet (p. 205); 2 cups diced tomatoes; 1/2 cup fresh orange juice; 1 tablespoon grated orange zest; 1 tablespoon chopped fresh thyme; 2 tablespoons Pernod, Herbsaint, or other anise liqueur; Bouquet Garni (p. 145); Salt and freshly ground pepper; 1 pound white fish; 1 pound shrimp (25-30 count); 16 oysters, shucked; 1 1/2 pounds mussels; 1/2 pound scallops, optional; Toasted baguette croutes (p. 88); Roasted Red Pepper Rouille (p. 184)

Servings: persons

3 tablespoons olive oil
2 onions, chopped
1 fennel bulb, chopped
3 leeks, split lengthwise, rinsed, and thinly sliced
3 garlic cloves, minced
1 scant teaspoon saffron threads
4 cups Fish Fumet (p. 205)
2 cups diced tomatoes
1/2 cup fresh orange juice
1 tablespoon grated orange zest
1 tablespoon chopped fresh thyme
2 tablespoons Pernod, Herbsaint, or other anise liqueur
Bouquet Garni (p. 145)
Salt and freshly ground pepper
1 pound white fish
1 pound shrimp (25-30 count)
16 oysters, shucked
1 1/2 pounds mussels
1/2 pound scallops, optional
Toasted baguette croutes (p. 88)
Roasted Red Pepper Rouille (p. 184)

1
In a 1-gallon pot, heat half the olive oil over medium-high heat and saute the onions, fennel, and leeks for 57 minutes, then add the garlic and saffron and cook for 2 additional minutes, until vegetables are softened but not browned (lower the heat to medium, if necessary, to prevent this).
2
Add the Fish Fumet, tomatoes, orange juice, orange zest, thyme, liqueur, and Bouquet Garni, and bring to a boil.
3
Reduce the heat and simmer for about 20 minutes, stirring occasionally, until thickened.
4
Taste for seasoning and add salt and pepper; keep warm.
5
Heat the remaining olive oil in a large pot over medium heat and add the fish, cut into 1/2-inch dice, and the shrimp, and saute for 23 minutes.
6
Add the oysters, mussels, and scallops, and ladle in some of the broth and vegetable mixture (approximately 1 cup per person).
7
Stir, bring it to a boil, reduce the heat, and cover.
8
Cook until the mussel shells open, then taste for seasoning and divide among 8 bowls.
9
Serve with the baguette rounds and Roasted Red Pepper Rouille (p. 184).

385

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.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 onions, chopped, 1 fennel bulb, chopped, 3 leeks, split lengthwise, rinsed, and thinly sliced, and more.

Yes, Gulf Coast 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.

Gulf Coast Bouillabaisse

How did you like this recipe?

Frequently Asked Questions