This bouillabaisse is French seafood stew with fresh fish, shrimp, clams and mussels, all simmered together in a flavorful broth. An easy and elegant meal that's super impressive and always gets rave reviews.
Calories 558 kcal
For the seafood stock 2 pounds shrimp shells, fish heads, fish bones, seafood trimmings, etc. 1/2 onion cut into wedges 1 carrot peeled and cut into 1 inch pieces 1 stalk celery cut into 1 inch pieces 1 teaspoon salt 1 strip orange zest 2-3 inches 8 cups water 8 ounces clam juice 1/2 teaspoon saffron threads 3 sprigs fresh thyme 3 sprigs fresh parsley 1 bay leaf For the bouillabaisse 3 tablespoons olive oil 3/4 cup yellow onion finely diced 3/4 cup leeks light green and white parts, sliced 1/2 cup fennel bulb diced 1 tablespoon garlic minced 15 ounce can crushed tomatoes preferably San Marzano brand 2 teaspoons kosher salt 1/2 teaspoon black pepper 1 pound mussels scrubbed and debearded 1 pound clams scrubbed 2 pounds white fish at least two varieties such as halibut, cod, snapper, sole or monkfish 1 pound shrimp medium to large size 2 tablespoons parsley chopped parsley sprigs and lemon wedges for serving optional bread for serving toasted if desired For the rouille 1 tablespoon seafood stock recipe above 1 teaspoon garlic chopped 1/4 teaspoon cayenne pepper 1/2 cup soft white breadcrumbs 1/4 cup roasted red pepper jarred is fine 1/2 teaspoon kosher salt 1/2 cup mayonnaise
For the bouillabaisse Wipe out the pot with a paper towel. Heat the olive oil in the pot over medium heat. Add the onion, leeks and fennel and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds, stirring constantly. Add the crushed tomatoes, reserved 8 cups of seafood stock, salt and pepper to the pot, then bring to a simmer. Cook for 5-7 minutes, stirring occasionally. Add the mussels and clams to the pot and cook for 4 minutes. Add the fish and shrimp, then cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened. Discard any mussels and clams that do not open during the cooking process. Sprinkle with parsley, then serve with toasted bread and rouille. Garnish with parsley and lemon if desired.
Calories: 558 kcal | Carbohydrates: 18 g | Protein: 54 g | Fat: 30 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 280 mg | Sodium: 856 mg | Potassium: 1066 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 2475 IU | Vitamin C: 27 mg | Calcium: 212 mg | Iron: 6 mg