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.

Yield: 6 servings (serving size: about 3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 19%
  • Fat: 7.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 48.2g
  • Carbohydrate: 18.5g
  • Fiber: 4.1g
  • Cholesterol: 146mg
  • Iron: 8.1mg
  • Sodium: 701mg
  • Calcium: 162mg


  • 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


  1. 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.
  2. 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.
  3. 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.

While 8 cups of water doesn't seem like much, it's enough to steam the lobsters. If clams are unavailable, substitute an equal amount of mussels.

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