Wild Bouillabaisse Recipe

Name: Wild Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fish bones and heads; 4 cups tomato juice; 4 (8-ounce) bottles clam juice; 1 1/2 cups dry white wine; 1/2 teaspoon dried crushed red pepper; 8 garlic cloves, minced; 14 wax-myrtle leaves; 1/2 teaspoon saffron (optional); 2 tablespoons Pernod or anise-flavored liqueur; 1 teaspoon dried thyme; 1/2 teaspoon dried tarragon; 1 tablespoon chopped fresh parsley; 6 crabs, cooked or alive; 1 pound fresh catfish fillets; 1/2 cup hearts of palm, chopped; 1 cattail stalk, finely chopped; 1 ear fresh corn, cut from cob; 1 small onion, chopped; 1 fish bouillon cube (optional); Hot sauce (optional); 1/2 cup samphire; 1/2 cup chopped sea rocket; 24 small clams, scrubbed; Garnish: Crab claws, samphire, sea rocket

Servings: persons

2 pounds fish bones and heads
4 cups tomato juice
4 (8-ounce) bottles clam juice
1 1/2 cups dry white wine
1/2 teaspoon dried crushed red pepper
8 garlic cloves, minced
14 wax-myrtle leaves
1/2 teaspoon saffron (optional)
2 tablespoons Pernod or anise-flavored liqueur
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 tablespoon chopped fresh parsley
6 crabs, cooked or alive
1 pound fresh catfish fillets
1/2 cup hearts of palm, chopped
1 cattail stalk, finely chopped
1 ear fresh corn, cut from cob
1 small onion, chopped
1 fish bouillon cube (optional)
Hot sauce (optional)
1/2 cup samphire
1/2 cup chopped sea rocket
24 small clams, scrubbed
Garnish: Crab claws, samphire, sea rocket

1
Rinse fish bones and heads; remove gills.
2
In a large stockpot, combine fish bones and heads with tomato juice through crabs. Bring to a boil; reduce heat and simmer for 1 hour or until stock is reduced by one-third. Strain mixture. Discard fish bones and heads, reserving stock and crab claws.
3
Cut catfish fillets into 1-inch cubes.
4
Combine reserved stock, catfish, and hearts of palm through sea rocket in a large Dutch oven. Bring to a boil; reduce heat and simmer for 5 minutes. Add clams and cook 5 minutes or until clams open. Top with crab claws, samphire, and sea rocket.
5
Note: Four bay leaves may be substituted for 14 wax-myrtle leaves. One large leek maybe substituted for one large cattail stalk. Spinach or arugula may be substituted for sea rocket.

369

kcal

Calories

Carbs

Protein

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 24 ingredients. The key ingredients include: 2 pounds fish bones and heads, 4 cups tomato juice, 4 (8-ounce) bottles clam juice, 1 1/2 cups dry white wine, and more.

Yes, Wild 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.

Wild Bouillabaisse

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