Made this for New Year's eve last year. Loved it. By the time I was able to get to the market only lobster tails were available. This probably saved time and mess because I actually found this fairly easy. Fancy version of a low country boil that we do outside. I'll make this again. Considering Christmas Eve this year with crusty bread, leafy salad and cream puffs with homemade ice cream and Sander's fudge. Yummy.
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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