Seafood Bouillabaisse
Posted by Meredith Owens
Mussels, Fennel Bulb, Clams, Tomato Paste, White Fish, Dried Thyme, Bay Leaf, Olive Oil, Cayenne Pepper, Fish Stock, Saffron Threads, Lemon, Shrimp, Onion, Cloves Garlic
New Ways To Cook And Eat Fish Including Detailed Recipes, Shipped Right to Your Door
New Ways To Cook And Eat Fish Including Detailed Recipes, Shipped Right to Your Door
Seafood Bouillabaisse Recipe
A traditional French seafood stew made with fresh seafood, vegetables, aromatic herbs and spices.
Ingredients
- 1 pound mussels
- 1 fennel bulb, sliced
- clams (1 pound)
- 1 tablespoon tomato paste
- 1 pound of white fish
- 1 teaspoon dried thyme
- 1 bay leaf (optional)
- 1 cup white wine
- 2 tbsp olive oil
- 1/4 teaspoon cayenne pepper
- 4 cups fish stock
- 1/4 tsp saffron threads
- 1 lemon, cut in half
- 1 pound of shrimp
- 1 onion, chopped
- 3 cloves garlic, minced
Time Needed
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Instructions
- Debeard and clean the mussels and clams.
- In a large pot, heat the olive oil over medium heat.
- Cook until the onion, garlic, and fennel are softened.
- Cook for 1-2 minutes after adding tomato paste.
- Bring the white wine to a simmer.
- Combine the fish stock, bay leaf, thyme, saffron, and cayenne pepper in a mixing bowl.
- Bring to a boil, then reduce to a low heat.
- Cook for 10 minutes.
- White fish, shrimp, mussels, and clams should be added.
- Cook for another 5-7 minutes, or until the seafood is cooked through.
- Any mussels or clams that do not open should be discarded.
- Serve in bowls with a slice of lemon.
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