Bouillabaisse

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Bouillabaisse is a traditional French fish stew that originated in the port city of Marseille. This flavorful dish is made with a variety of fresh seafood, such as fish, shellfish, and aromatic herbs and spices. The rich broth is infused with saffron and tomatoes, creating a vibrant and fragrant base for the seafood to simmer in. Bouillabaisse is a beloved dish that showcases the essence of Mediterranean cuisine, and it is perfect for seafood lovers looking to indulge in a taste of coastal France.

Keywords: Bouillabaisse, French cuisine, fish stew, seafood, Mediterranean

Bouillabaisse recipe details

Bouillabaisse recipe, recipe Rating: 4.5
Number of votes:99

A seafood stew. It’s expensive to prepare, but well worth it as a once-a-year or special occasion dish. Incredible!! It all comes together easily, so don’t be intimidated by the list of ingredients. Serve with toasted baguette slices drizzled with olive oil.
Ready in: 1 hour

Ingredients

Serves: 12

• 2 pounds clams, in shell
• 2/3 cup white vinegar
• 2 pounds 21/25 raw shrimp, tail on
• 3 cups diced and seeded tomatoes
• 5 cups cubed Russet potatoes
• 1 1/2 cups diced onions
• 1 (4 ounce) can diced green chiles
• 1 (32 ounce) can whole peeled tomatoes, crushed by hand
• 3 teaspoons fresh lemon zest
• 3/4 cup red wine
• 10 cups water (plus more for boiling clams and shrimp)
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1/2 cup extra-virgin olive oil
• 4 tablespoons lemon Juice
• 3 bay leaves
• 3/4 teaspoon dried oregeno
• 1 teaspoon fennel seed
• 1 teaspoon caraway seed
• 1/2 teaspoon saffron (or Mexican saffron)
• 1 teaspoon cayenne pepper
• 1 teaspoon dried dill
• 1 teaspoon dried rosemary
• 1 tablespoon kosher salt
• 1 teaspoon coarse-ground black pepper
• 1 teaspoon dried basil
• 2 teaspoons garlic powder
• 2 tablespoons dried chives
• 1 tablespoon dried parsley
• 1 (3 ounce) bag of Zatarain’s Crab & Shrimp Boil Mix(R)
• 2 (10 ounce) cans boiled baby clams
• 3 (6 ounce) cans white crab
• 1 pound imitation crab meat, chopped
• 2 (12 ounce) bags frozen bay scallops
• 2 (12 ounce) packages frozen flounder fillet, skinless/boneless, chopped

Preparation method

Prep: 20 mins | Cook: 40 mins

1. Discard any broken shelled or opened (dead) clams. Place remaining clams in large container, and cover with water and 2/3 cup white vinegar. Let stand 30 minutes; drain. Rinse clams in cold water.
2. Meanwhile, bring a saucepan full of water to boil over medium heat. Boil shrimp in salted water until they turn pink, about 7 minutes. Drain and place shrimp in an ice bath to stop further cooking. Peel and devein.
3. Meanwhile, in a large pot over medium-high heat, cook the vegetables, liquids and herbs & seasonings (everything but the seafood), stirring occasionally, until onion is tender. The onion tenderness is the measure for cooking time; don’t worry about the potatoes. This should take approximately 20 minutes.
4. Add all seafood into pot with vegetable mixture. Cover and cook over medium heat. As clams open, remove them from their shells and return the meat to the pot. (If a clam doesn’t seem to want to open, discard it.)
5. Continue cooking until all clams have opened and flounder pieces are white through and through, about 20 minutes. Remove bag of Crab & Shrimp Boil Mix and bay leaves.
6. Serve in bowls. Most important….ENJOY!!!