This was yummy. Made for Valentines day and the hubby and I both enjoyed it. I left out the celery, otherwise made as written. This was my first time having Bouillabaisse so not sure how it compares with other recipes. I would serve it to company. That being said not sure if I will make it again simply because of the cost of the ingredients and I can think of other dishes I would enjoy just as much.
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.
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- 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
- 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.
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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