Simple Bouillabaisse Recipe

Name: Simple Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium carrots, one chopped and one sliced into batons; 1 stalk celery, chopped; 1 fennel bulb half chopped and half shaved with a mandolin or V-slicer, fronds reserved for garnish; 1/2 small red onion, chopped; 1 clove garlic, minced; 2 ripe plum tomatoes, chopped; 1 teaspoon tomato paste; 2 1/2 cups chicken or vegetable stock; 1/2 cup parsley leaves, loosely packed; 6 jumbo Gulf shrimp, peeled and deveined with tail shell on; 12 large freshwater mussels, scrubbed well; 1 large red potato, peeled and cubed; 1 6 to 8-ounce fillet red snapper, cut in half

Servings: persons

2 tablespoons olive oil
2 medium carrots, one chopped and one sliced into batons
1 stalk celery, chopped
1 fennel bulb half chopped and half shaved with a mandolin or V-slicer, fronds reserved for garnish
1/2 small red onion, chopped
1 clove garlic, minced
2 ripe plum tomatoes, chopped
1 teaspoon tomato paste
2 1/2 cups chicken or vegetable stock
1/2 cup parsley leaves, loosely packed
6 jumbo Gulf shrimp, peeled and deveined with tail shell on
12 large freshwater mussels, scrubbed well
1 large red potato, peeled and cubed
1 6 to 8-ounce fillet red snapper, cut in half

1
Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat.
2
Saute chopped carrots, celery, chopped fennel, onion and garlic for 5-7 minutes, stirring frequently, until softened.
3
Add tomatoes and cook for another 3-5 minutes until tomatoes begin to dissolve.
4
Add tomato paste, stock and parsley, stir well to combine, bring to a simmer and cook for 10 minutes.
5
Drop in mussels and shrimp, place lid on the saucepan and cook until shrimp is opaque all the way through and mussels have opened about 2-3 minutes.
6
Remove shrimp and mussels, discarding any mussels that haven't opened, and set aside.
7
Strain mixture through a sieve or chinois, pushing down with a wooden spoon to extract all the liquid, and return to pot.
8
Discard what's left in the strainer.
9
Add potatoes, shaved fennel and carrot batons, bring to a boil, cover loosely with lid and cook at a vigorous simmer until potatoes are tender about 10 minutes.
10
Meanwhile, heat the other tablespoon of olive oil in a medium skillet over medium-high heat until very hot, almost smoking.
11
Sprinkle the snapper pieces with salt on both sides and sear in the hot pan for 2-3 minutes on each side.
12
Divide broth with carrots and potatoes between two deep bowls, arrange shrimp and mussels on top, and top with a piece of snapper.
13
Garnish with fronds from the top of the fennel bulb and serve.

526

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium carrots, one chopped and one sliced into batons, 1 stalk celery, chopped, 1 fennel bulb half chopped and half shaved with a mandolin or V-slicer, fronds reserved for garnish, and more.

Yes, Simple 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.

Simple Bouillabaisse

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