The Ladys Bouillabaisse Recipe

Name: The Ladys Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mussels; 2 cups water; 2 pounds firm fresh fish fillets such as grouper or striped bass (ask your local fishmonger for additional suggestions); 3/4 cup olive oil; 1 1/2 tablespoons finely chopped garlic; 1 1/2 cups chopped onions; 5 Roma tomatoes, peeled and sliced, or 2 cups canned Italian tomatoes; 2 teaspoons fennel seed; 1/4 teaspoon saffron; 1 tablespoon, plus 1/2 teaspoon kosher salt; 1 1/2 teaspoons freshly ground pepper; 5 cups boiling water; One 8-ounce bottle clam juice; 4 whole crabs, cut in half; 1 pound unpeeled shrimp; 1 loaf French bread; Butter

Servings: persons

2 pounds mussels
2 cups water
2 pounds firm fresh fish fillets such as grouper or striped bass (ask your local fishmonger for additional suggestions)
3/4 cup olive oil
1 1/2 tablespoons finely chopped garlic
1 1/2 cups chopped onions
5 Roma tomatoes, peeled and sliced, or 2 cups canned Italian tomatoes
2 teaspoons fennel seed
1/4 teaspoon saffron
1 tablespoon, plus 1/2 teaspoon kosher salt
1 1/2 teaspoons freshly ground pepper
5 cups boiling water
One 8-ounce bottle clam juice
4 whole crabs, cut in half
1 pound unpeeled shrimp
1 loaf French bread
Butter

1
Wash and scrub the mussels in cold water.
2
Bring 2 cups of water to a boil in a large, heavy pot.
3
Add the mussels and cover the pot.
4
Steam for 6 to 8 minutes, or until the mussels open.
5
Discard any mussels that didnt open.
6
Remove from the heat and set aside.
7
Cut the fish into 1-inch thick slices.
8
Heat the oil in a large pot.
9
Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper.
10
Add the boiling water and clam juice.
11
Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes.
12
Add the mussels and their broth to the pot along with the shrimp, and boil for an additional 5 minutes.
13
Slice the French bread, butter it, and toast lightly.
14
Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it.
15
Top each bowl with 1 tablespoon of butter.
16
Pass the remaining bread at the table.
17
If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking.

3230

kcal

Calories

345

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: 2 pounds mussels, 2 cups water, 2 pounds firm fresh fish fillets such as grouper or striped bass (ask your local fishmonger for additional suggestions), 3/4 cup olive oil, and more.

Yes, The Ladys 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.

The Ladys Bouillabaisse

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