Yield
5 servings.

How to Make It

Step 1

Peel and devein shrimp. Bring water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well, and set aside.

Step 2

Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add tomato and next 5 ingredients; saute 5 minutes or until onion is tender. Add broth; bring to a boil. Add shrimp, crabmeat, cilantro, and wine. Reduce heat, and simmer 2 minutes.

Step 3

To serve, place 1 bread slice in each of 5 bowls; ladle 1 1/2 cups soup over each serving.

Oxmoor House Cooking Light Collection

Ratings & Reviews

LauraM88's Review

LauraM88
April 27, 2010
Excellent dish!! This was honestly VERY good & surprisingly pretty easy. The only slight issue for me is it smelled very fishy...but it IS bouillabaisse...I followed the recipe almost exactly except I used canned diced tomatoes [closer to 3 cups] and an entire cup of dry white wine instead of 1/4th cup. I highly recommend!