Gulf Coast Summer Bouillabaisse Recipe

Name: Gulf Coast Summer Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 stalks celery, in medium dice; 1 medium onion, in medium dice; 2 medium green bell peppers. in medium dice; 16 cloves garlic, peeled and thinly sliced; 1 tablespoon olive oil (you may not need it); Kosher salt and freshly ground black pepper to taste; 1 medium head fennel, in medium dice; 2 bay leaves; 2 quarts Seafood Stock or Chicken Stock; 1/2 pound new potatoes, sliced 1/8 inch thick; 2 large tomatoes, cored, peeled, seeded, and cut in medium dice (use canned chopped tomatoes if fresh ones are out of season); 1/2 pound fish fillets, in large dice (use any saltwater fish, such as flounder, sea trout, redfish, or snapper); 1/2 pound medium shrimp, peeled; 1 pint shucked oysters; 1 tablespoon chopped fresh tarragon or basil; 1/2 pound crabmeat, any variety, picked clean of shell; 1 bunch green onions, thinly sliced

Servings: persons

3 stalks celery, in medium dice
1 medium onion, in medium dice
2 medium green bell peppers. in medium dice
16 cloves garlic, peeled and thinly sliced
1 tablespoon olive oil (you may not need it)
Kosher salt and freshly ground black pepper to taste
1 medium head fennel, in medium dice
2 bay leaves
2 quarts Seafood Stock or Chicken Stock
1/2 pound new potatoes, sliced 1/8 inch thick
2 large tomatoes, cored, peeled, seeded, and cut in medium dice (use canned chopped tomatoes if fresh ones are out of season)
1/2 pound fish fillets, in large dice (use any saltwater fish, such as flounder, sea trout, redfish, or snapper)
1/2 pound medium shrimp, peeled
1 pint shucked oysters
1 tablespoon chopped fresh tarragon or basil
1/2 pound crabmeat, any variety, picked clean of shell
1 bunch green onions, thinly sliced

1
Place the celery, diced onion, peppers, and garlic in a large stockpot.
2
Turn the heat to high, stir, and cook until the vegetables give up their liquid and are tender, about 8 to 9 minutes.
3
If the vegetables start to stick, add the olive oil.
4
Season with salt and pepper.
5
Add the fennel and bay leaves, saute for 1 minute, add the stock and potatoes, and bring to a boil.
6
Skim and simmer, stirring occasionally, for 5 minutes or until the potatoes are about half-cooked (test by removing a slice and cutting it).
7
Add the tomatoes, stir, and simmer for about 7 minutes.
8
Add fish fillets and shrimp, stir, and simmer for about 1 1/2 minutes, or until the seafood looks halfway cooked.
9
Stir in the oysters and herbs.
10
Cook for about 1 minute, until the edges of the oysters curl.
11
Add the crabmeat, stir, simmer, and adjust seasoning.
12
Turn off heat.
13
Serve in large bowls, and sprinkle with green onions.

286

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 17 ingredients. The key ingredients include: 3 stalks celery, in medium dice, 1 medium onion, in medium dice, 2 medium green bell peppers. in medium dice, 16 cloves garlic, peeled and thinly sliced, and more.

Yes, Gulf Coast Summer 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 Summer Bouillabaisse

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