You are here

Bouillabaisse

chef.gonzalo's picture
Ingredients
  Lobster tails 1 Pound (Small, Fresh Or Frozen)
  Red snapper fillets/Sole fillets 1 Pound (Fresh Or Frozen)
  Cod fillets/Haddock fillets 1 Pound (Fresh Or Frozen)
  Scallops 12 Ounce (Fresh Or Frozen)
  Clams in shells 12
  Onions 2 Large, chopped to make 2 cups
  Olive oil/Cooking oil 1⁄3 Cup (5.33 tbs)
  Fish stock/Water 6 Cup (96 tbs)
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Garlic cloves 2 Small, minced
  Parsley sprigs 2
  Bay leaves 2
  Salt 1 Tablespoon
  Dried thyme 1 1⁄2 Teaspoon, crushed
  Saffron thread 1⁄2 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  French bread slices 1⁄2 Cup (8 tbs) (For Serving)
Directions

GETTING READY
1. If frozen fish is being used, thaw fish and cut fish fillets into 2-inch pieces.
2. When lobster is partially thawed, cut crosswise and split tails in half lengthwise.
3. Cut large scallops in half.
4. Wash clams well in water.
5. Set aside all the seafood.

MAKING
6. In a large size saucepan, heat oil and cook onions tender and translucent but not brown.
7. Add Fish Stock, un-drained tomatoes, garlic, parsley, bay leaves, salt, thyme, saffron, and pepper; bring the mixture to boil.
8. Reduce heat; cover and simmer for about 30 minutes.
9. Strain the stock into a large kettle; discard vegetables and herbs.
10. Boil the strained stock and add lobster and fish; cook for about 5 minutes.
11. Add scallops and clams; boil 5 minutes or till clams open.

SERVING
12. Arrange the Bouillabaisse into shallow bowls and serve hot with French bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Lobster
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.269445
Average: 4.3 (18 votes)