Restaurant Plaisir/Sante Bouillabaisse Recipe

Name: Restaurant Plaisir/Sante Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mixed fish fillet, cut into 1 inch pieces (any white fleshed fish); 12 lb seafood (clams, mussels or shrimp); 2 tablespoons Pernod; 2 tablespoons olive oil; 2 garlic cloves, minced; 2 small onions, peeled and sliced; 1 fennel bulb, washed and sliced; 1 orange, zest of; 1 (14 1/2 ounce) can tomatoes; 6 cups fish stock; salt & freshly ground black pepper; ½ cup fresh parsley, chopped; 4 thick slices peasant bread, lightly toasted; 2 red peppers, roasted and peeled; 2 garlic cloves, peeled; 1 teaspoon lemon juice; ¼ teaspoon paprika; salt & freshly ground black pepper

Servings: persons

1 lb mixed fish fillet, cut into 1 inch pieces (any white fleshed fish)
12 lb seafood (clams, mussels or shrimp)
2 tablespoons Pernod
2 tablespoons olive oil
2 garlic cloves, minced
2 small onions, peeled and sliced
1 fennel bulb, washed and sliced
1 orange, zest of
1 (14 1/2 ounce) can tomatoes
6 cups fish stock
salt & freshly ground black pepper
½ cup fresh parsley, chopped
4 thick slices peasant bread, lightly toasted
2 red peppers, roasted and peeled
2 garlic cloves, peeled
1 teaspoon lemon juice
¼ teaspoon paprika
salt & freshly ground black pepper

1
If using clams or mussels, scrub and remove the beards from the shells.
2
Place the fish and shrimp, if using, in a large bowl and add the Pernod and 1 tbsp of the olive oil, mixing gently.
3
Heat the rest of the olive oil in a large saucepan over medium heat.
4
Add the garlic, onions, and fennel and saute until fragrant and softened, about 6-7 minutes.
5
Add the fish stock, zest and tomatoes along with any juice.
6
Bring to a boil and cook for 25 minutes, uncovered.
7
While the soup is cooking, place all of the rouille ingredients into a blender puree until smooth.
8
Season to taste.
9
Set aside.
10
Add the fish and cook for 2-3 minutes.
11
Add the shellfish and cook until shells open or the shrimp turn pink.
12
Check seasonings.
13
Divide among 4 bowls, garnish with parsley and serve with toasted bread topped with rouille.

374

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 18 ingredients. The key ingredients include: 1 lb mixed fish fillet, cut into 1 inch pieces (any white fleshed fish), 12 lb seafood (clams, mussels or shrimp), 2 tablespoons Pernod, 2 tablespoons olive oil, and more.

Yes, Restaurant Plaisir/Sante 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.

Restaurant Plaisir/Sante Bouillabaisse

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