Cooking Index - Cooking Recipes & IdeasBouillabaisse Recipe - Cooking Index


Type: Fish
Courses: Soup
Serves: 2 people

Recipe Ingredients

1/4 cup 59mlLobster base (available canned in
  Specialty markets)
3/4   Water
1 cup 237mlDry white wine - (optional)
3 tablespoons 45mlTomato puree
1 tablespoon 15mlGround garlic
1 tablespoon 15mlAnise seed
1 tablespoon 15mlCrushed chilies
1 tablespoon 15mlFreshly-cracked black pepper
2   Bay leaves
1 teaspoon 5mlSaffron
  Seafood and Vegetables
12   Black mussels - (to 16) - see * Note
12   Clams - (to 16) - see * Note
4   Firm fish, 2 oz ea, (halibut,
  Snapper, mahi mahi, etc.)
16   Medium-to-large shrimp - peeled and deveined
16   Medium-to-large scallops
1   Tomato - cut 1/2" dice
1/2   Yellow onion - sliced
3   Celery ribs - chopped

Recipe Instructions

* Note: Make sure they are tightly closed and smell fresh.

Broth: Combine all ingredients in a two-quart saucepot. Bring to boil and then simmer 15 minutes. Set aside.

Seafood and Vegetables: Place the stock in a flat 2- to 3-quart saucepan. Add the mussels and clams -- cover and simmer for four minutes. Add the vegetables and the fish -- cover and simmer another four minutes. Add the shrimp and scallops -- cover and simmer 2 to 3 minutes, or until the shrimp is fully cooked.

Serving: Serve in individual flat soup dishes or pasta bowls. Bouillabaisse is traditionally served with crusty French or sourdough bread.

This recipe yields 2 to 4 servings.

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