Ted Allen's Lobster Bouillabaisse Recipe

Name: Ted Allen's Lobster Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 onion, coarsely chopped; 2 celery ribs, thickly sliced; 4 carrots, thickly sliced; 6 garlic cloves4 smashed, 2 minced; Two 2-pound cooked lobstersshells reserved, meat cut into 1-inch pieces; 1 cup dry white wine; 3 thyme sprigs; 1 bay leaf; 6 black peppercorns; 5 coriander seeds; 1/8 teaspoon fennel seeds; 2 quarts water; 2 medium Yukon gold potatoes, peeled and cut into 2-inch chunks; 1 fennel bulbhalved, cored and thinly sliced; Pinch of saffron threads, crumbled; Two 2-inch strips of orange zest; One 28-ounce can diced tomatoes, drained; Salt and freshly ground black pepper; 2 pounds mussels, scrubbed; 1 pound skinless halibut fillet, cut into 2-inch chunks; 2 tablespoons chopped flat-leaf parsley

Servings: persons

3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
2 celery ribs, thickly sliced
4 carrots, thickly sliced
6 garlic cloves4 smashed, 2 minced
Two 2-pound cooked lobstersshells reserved, meat cut into 1-inch pieces
1 cup dry white wine
3 thyme sprigs
1 bay leaf
6 black peppercorns
5 coriander seeds
1/8 teaspoon fennel seeds
2 quarts water
2 medium Yukon gold potatoes, peeled and cut into 2-inch chunks
1 fennel bulbhalved, cored and thinly sliced
Pinch of saffron threads, crumbled
Two 2-inch strips of orange zest
One 28-ounce can diced tomatoes, drained
Salt and freshly ground black pepper
2 pounds mussels, scrubbed
1 pound skinless halibut fillet, cut into 2-inch chunks
2 tablespoons chopped flat-leaf parsley

1
In a large soup pot, heat the olive oil.
2
Add the onion, celery, half of the carrots, the smashed garlic cloves and the reserved lobster shells.
3
Cook over moderate heat, stirring, until the vegetables are softened slightly, about 7 minutes.
4
Add the wine and cook until nearly evaporated, about 5 minutes.
5
Add the thyme, bay leaf, peppercorns, coriander seeds, fennel seeds and the water and bring to a boil.
6
Simmer over moderate heat until the liquid is reduced to about 6 cups, about 45 minutes.
7
Strain the broth into a heatproof bowl and discard the solids.
8
Rinse out the pot.
9
Return the broth to the pot.
10
Add the potatoes, fennel, saffron, orange zest, tomatoes, minced garlic and the remaining carrots; bring to a boil.
11
Season with salt and pepper and simmer over moderate heat until the vegetables are tender, about 20 minutes.
12
Add the mussels to the pot, cover and cook until they open, about 3 minutes.
13
Gently stir in the halibut and lobster meat and cook until the halibut is white throughout, about 2 minutes.
14
Serve in deep bowls, sprinkled with the parsley.

538

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 22 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 onion, coarsely chopped, 2 celery ribs, thickly sliced, 4 carrots, thickly sliced, and more.

Yes, Ted Allen's Lobster Bouillabaisse falls under the Seafood 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.

Ted Allen's Lobster Bouillabaisse

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