Bistro Bouillabaisse

Becky Luigart-Stayner

Featuring a tempting variety of seafood, this is the signature dish at Sean Murphy's Beach Bistro. The recipe can easily be doubled to serve four.

Yield: 2 servings (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 399
  • Calories from fat: 27%
  • Fat: 11.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1.8g
  • Protein: 50.2g
  • Carbohydrate: 18.1g
  • Fiber: 2.4g
  • Cholesterol: 203mg
  • Iron: 9.8mg
  • Sodium: 977mg
  • Calcium: 171mg


  • 1 tablespoon olive oil
  • 1/2 cup vertically sliced onion
  • 1/4 cup julienne-cut leek
  • 1/4 cup thinly sliced celery
  • 1 garlic clove, minced
  • 3/4 cup diced plum tomato
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried tarragon
  • Dash of crushed saffron threads
  • 1/2 cup dry white wine
  • 1 tablespoon Pernod or sambuca (licorice-flavored liqueur)
  • 1 cup bottled clam juice
  • 1/2 cup tomato juice
  • 1/8 teaspoon freshly ground black pepper
  • 8 littleneck clams
  • 4 ounces grouper or other firm white fish fillet, cut into 1-inch pieces
  • 6 medium mussels, scrubbed and debearded
  • 6 large shrimp, peeled and deveined
  • 1 (5-ounce) lobster tail, split in half lengthwise
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently. Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes. Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open. Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.
  2. Wine note: In the south of France, where it originated, bouillabaisse is enjoyed with a wine that's considered obligatory and the perfect match: rosé. Rosé will work throughout this entire menu, from the crab cocktail to the crepes. A still rosé would be fine, but why not heighten the pleasure (and romance) and serve a California sparkling rosé? Gloria Ferrer's nonvintage Brut Rosé is smashing at $35. -Karen MacNeil
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bistro Bouillabaisse Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy