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Bouillabaisse Americaine

Type: Fish, Shellfish
Courses: Soup
Serves: 6 people

Recipe Ingredients

  Olive oil cooking spray - as needed
2   Garlic cloves - chopped (large)
1   Onion - (6 oz) - chopped
2   Leeks - (12 oz) - washed well, and
  Thinly sliced, white part and 1" green
2   Tomatoes - (12 oz) peeled - cubed (medium)
2 tablespoons 30mlMinced flat-leaf parsley
1 teaspoon 5mlMinced fresh thyme
  = (or 1/4 tspn crushed dried thyme)
1 teaspoon 5mlMinced fresh rosemary
  = (or 1/4 tspn crushed dried rosemary)
1   Bay leaf
1/2 teaspoon 2.5mlCrushed saffron - (optional)
1   Orange rind - (abt 3") - white pith removed
1/4 teaspoon 1.3mlFennel seeds - crushed
1/8 teaspoon 0.6mlFreshly-ground black pepper
1/8 teaspoon 0.6mlCrushed dried red pepper flakes
1 lb 454g / 16ozFirm-fleshed fish - cut 1 1/2" cubes
  = (such as haddock, red snapper or cod)
3 cups 711mlFish Stock - (see recipe)
  = (or use half clam juice and half water)
  Juice of 1 lemon
  Boiling water to cover fish - if needed
1 lb 454g / 16ozCleaned soft-fleshed fish - cut 1 1/2" cubes
  = (such as sole, perch, or mullet)
1/4 lb 113g / 4ozMedium shrimp - shelled, deveined
1 lb 454g / 16ozMussels - washed, debearded
1 lb 454g / 16ozCleaned cockles
  = (or very small variety clams)
1   French baguette - cut 1/2" slices,
  And toasted
  Extra minced flat-leaf parsley - for garnish

Recipe Instructions

Lightly coat a large, stove-to-table pot with cooking spray. Add the garlic, onions and leeks. Saute slowly for 6 minutes, stirring occasionally, until soft. Add the tomatoes and cook 5 minutes. Add the parsley, thyme, rosemary, bay leaf, saffron, orange rind, fennel seed, pepper, and dried red pepper flakes and stir.

Lay the firm fish in a layer over the vegetables and cover with fish stock and lemon juice. Add boiling water if fish is not covered. Cover pot and bring to boil. Uncover and boil for 4 minutes. Add the soft-fleshed fish and shrimp. Simmer for 2 minutes. Add the cleaned mussels and cockles. Cover and simmer until they are open. Discard any that do not open.

To serve arrange fish and shell fish in heated individual soup bowls. Discard bay leaf. Ladle fish broth into the bowls. Top each serving with a toast round and extra parsley. Place remaining toast in a bread basket. Pass the Rouille separately to spoon onto hot soup.

This recipe yields 6 servings.

Exchanges Per Serving: 5 Very Lean Protein, 2 1/2 Carbohydrate (1 1/2 bread starch, 2 vegetable).

Nutrition Facts: 360 calories (10% calories from fat), 42 g protein, 4 g total fat (0.9 g saturated fat), 36 g carbohydrate, 3 g dietary fiber, 121 mg cholesterol, 174 mg sodium.

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8 (1 votes)

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