Summer Bouillabaisse

Summer Bouillabaisse Recipe
Photo: Marcus Nilsson

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 335
Caloriesfromfat 20 %
Protein 40 g
Carbohydrate 20 g
Sugars 6 g
Fiber 5 g
Fat 8 g
Satfat 1 g
Sodium 795 mg
Cholesterol 111 mg


1 tablespoon olive oil
1 large bulb fennel, thinly sliced
4 stalks celery, thinly sliced
4 cloves garlic, thinly sliced
1 cup dry white wine
1 pound cod fillet, skin removed; cut into 2-inch pieces
1 pound large shrimp, peeled and deveined
2 pounds tomatoes, chopped
1 pound mussels, scrubbed
1 tablespoon red wine vinegar
Kosher salt and pepper
2 tablespoons fresh tarragon, chopped


Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.

Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.

Stir in the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle with the tarragon before serving.

Substitution: This light French seafood stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives to cod, so buy what looks best at the market.

Kate Merker,

Real Simple

July 2008
My Notes

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

Add Note