Simple Bouillabaisse Recipe
This Simple Bouillabaisse Recipe features a medley of seafood in a flavorful broth, ideal for seafood lovers.
Equipment
- Dutch Oven
Ingredients
Seafood Broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 leek thinly sliced and washed well
- 1 small fennel sliced
- 4 garlic cloves finely chopped
- 2 tablespoons tomato paste
- 2 large tomatoes chopped
- 3-4 sprigs fresh thyme
- 1 pinch saffron
- 1 large piece orange peel
- 1 bay leaf
- 4 cups seafood stock
- 1 pound halibut cut into 2 inch pieces
- 1 pound clams and/or mussels cleaned and scrubbed well
- ½ pound scallops about 6-8 scallops
- ½ pound medium sized shrimp
- ½ teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
- Chopped parsley leaves finely chopped for garnish
Instructions
Cooking Instructions
- Bring a large wide Dutch oven to medium heat and add olive oil and butter.
- Once melted, add the sliced leeks and fennel and sauté until softened and fragrant, but not browned, about 2-3 minutes.
- Add the chopped garlic and sauté for another minute. Stir the tomato paste into the garlic for another 30 seconds.
- Add the chopped tomatoes, with their juices along with the saffron, and sauté for another 3-4 minutes until the tomatoes begin to soften and release their juices.
- Pour the seafood stock in and nestle in the fresh thyme, bay leaf and orange peel. Simmer for 15-20 minutes.
- While simmering, add the halibut and simmer for 3-4 minutes.
- Next, add the mussels and clams and continue cooking for another 3-4 minutes.
- Then add scallops and continue cooking for another 2-3 minutes, and finally, add the shrimp and continue cooking for another 2-3 minutes until the shrimp are just cooked through.
- Remove the bouillabaisse from heat and taste broth for seasoning.
- Ladle the bouillabaisse into bowls with assorted fish and garnish with chopped parsley.
Notes
Not all seafood cooks at the same time. Add the thicker pieces first, then gradually add the more delicate seafood, such as shrimp and scallops towards the end. Keep the seafood on ice and in the refrigerator until ready to use. Cook fresh seafood within 24 hours of buying.
Nutrition
Serving: 1bowlCalories: 366kcalCarbohydrates: 17gProtein: 38gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 89mgSodium: 1478mgPotassium: 1363mgFiber: 4gSugar: 6gVitamin A: 1448IUVitamin C: 26mgCalcium: 158mgIron: 3mg
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