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Bouillabaisse

Classic fish and seafood stew containing finfish, shrimp, sea scallops, clams, mussels, and oysters.

Ingredients

  • 2 pounds finfish
  • 1/2 pound fresh shrimp
  • 1/2 pound fresh sea scallops
  • 1 dozen small clams cleaned and live in their shells
  • 1 dozen small mussels or oysters scrubbed and live in their shells
  • 4 tablespoons extra virgin olive oil
  • 1 medium onion finely diced
  • 1 large shallot finely chopped
  • 4 to 6 cloves garlic pressed with a garlic press
  • 2 cups fish stock or use chicken stock
  • 1 12- ounce or 14-ounce can chopped tomatoes do not drain
  • 1 tablespoon fresh chopped Italian parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil leaves
  • 1 pinch saffron threads
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Cut the fish into small pieces, roughly bite-size and no smaller. Prepare you seafood and shell fish by scrubbing and cleaning well, or deveining or removing the shells entirely.
  2. Heat the olive oil over medium to medium-high heat in a large, heavy Dutch oven or saucepot. Add in the onions and shallots and cook until translucent, then add in the garlic and cook until fragrant. Stir in the fish stock, tomatoes, dried herbs, saffron, and bay leaf.
  3. Bring to a low boil, then reduce the heat to a simmer. Simmer on low for about 10 to 15 minutes. Add in the seafood and cover. Simmer for another 10 minutes, or until the fish flakes when tested and the shellfish test done. Remove the pot from the stove, and remove and discard any of the bivalves that have not opened (clams, oysters, or mussels). Remove and discard the bay leaf.
  4. Transfer to a large serving bowl or into individual serving bowls, and sprinkle with fresh parsley. Serve.