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Bouillabaisse Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
The traditional seafood stew of Provence, a bouillabaisse is typically made with tomatoes, onions, wine, olive oil, garlic, herbs, fish and shellfish. Soak up the flavorful broth with olive bread or a crusty French baguette.
6 servings (serving size: about 3 cups)


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8 cups water
3 (1 1/4-pound) whole lobsters
1 tablespoon olive oil
2 cups chopped onion
2 cups coarsely chopped celery
1 1/2 cups coarsely chopped carrot
4 garlic cloves, minced
4 cups coarsely chopped tomato (about 1 1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon saffron threads, crushed
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 bay leaves
1 pound skinned halibut fillets or other lean white fish fillets, cut into 2-inch pieces
22 small clams, scrubbed (about 1 3/4 pounds)
30 small mussels, scrubbed and debearded (about 1 1/2 pounds)
1/2 pound medium shrimp, peeled and deveined


Bring water to a boil in an 8-quart stockpot. Plunge lobsters headfirst into water. Return to a boil; cover, reduce heat, and simmer 12 minutes. Remove lobsters from water (do not drain); cool. Remove meat from cooked lobster tails and claws; cut into 1-inch pieces, reserving shells. Cover and refrigerate lobster meat.

Return reserved shells to water; bring to a boil. Reduce heat, and simmer 5 minutes. Drain through a colander over a large bowl, reserving broth; discard shells. Wipe pan dry with a paper towel.

Heat oil in pan over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add reserved broth, tomato, salt, saffron, thyme, pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 15 minutes; discard bay leaves. Bring to a boil; add halibut, reduce heat, and simmer 4 minutes. Add clams; cook 1 minute. Add mussels; cook 2 minutes. Add shrimp; cook 3 minutes. Bring to a boil. Add reserved lobster meat; cook until thoroughly heated. Discard unopened shells.

Created date

October 2003

Nutritional Information

Calories 332
Caloriesfromfat 19 %
Fat 7.1 g
Satfat 1 g
Monofat 2.6 g
Polyfat 1.7 g
Protein 48.2 g
Carbohydrate 18.5 g
Fiber 4.1 g
Cholesterol 146 mg
Iron 8.1 mg
Sodium 701 mg
Calcium 162 mg