Bistro Bouillabaisse

Name: Bistro Bouillabaisse
Yield: 2 servings (serving size: 2 cups)
Ingredients: 1 tablespoon olive oil; ½ cup vertically sliced onion; ¼ cup julienne-cut leek; ¼ cup thinly sliced celery; 1 garlic clove, minced; ¾ cup diced plum tomato; ½ teaspoon fennel seeds; ¼ teaspoon dried thyme; ⅛ teaspoon dried tarragon; Dash of crushed saffron threads; ½ cup dry white wine; 1 tablespoon Pernod or sambuca (licorice-flavored liqueur); 1 cup bottled clam juice; ½ cup tomato juice; ⅛ 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

3 Ratings
2 Reviews

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.

By Sean Murphy

Recipe by Cooking Light May 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

2 servings (serving size: 2 cups)

Nutrition Info

Directions

Step 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.

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Step 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 $ -Karen MacNeil

Source

Beach Bistro/Anna Maria Island

Nutrition Facts

Per Serving:

399 calories; calories from fat 27%; fat 11.9g; saturated fat 2.2g; mono fat 6g; poly fat 1.8g; protein 50.2g; carbohydrates 18.1g; fiber 2.4g; cholesterol 203mg; iron 9.8mg; sodium 977mg; calcium 171mg.

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EllenDeller

02/26/2017

This makes quite a lot; the two of us ate it all with salad and french bread, but it could easily have served three. I followed the recipe exactly except for subbing fire-roasted diced tomatoes for fresh and particularly enjoyed the herb & spice combination and the julienned leeks. With the lobster, it's quite expensive, and I think you could skip the lobster tail without a great loss. Just add a little more shrimp or grouper, or substitute a few scallops. Because I live far inland, all my fish was previously frozen but everything still turned out well. I think the Pernod and the saffron are both essential. I find saffron much less expensive in our little Middle Eastern grocery than anywhere else, so you might try an Indian or Middle Eastern shop first.

harrietlynns

02/28/2011

This is a five star recipe, but only if you make the garlic aioli that is left out of the Cooking Light version! Read the saga on my blog at: http://mommyporch.blogspot.com/2010/03/bouillibaisse-with-garlic-aioli.html With the aioli,this dish will impress most anyone.

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