Bouillabaisse: A Delicious Fisherman’s Stew Originating in France
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 63.57
- Health score: 18.00
- Weight Watcher points: 11.00
Summary
If you want to add more pescatarian recipes to your recipe box, Bouillabaisse: A Delicious Fisherman’s Stew Originating in France might be a recipe you should try. This recipe serves 4 and costs $4.68 per serving. This main course has 431 calories, 32g of protein, and 23g of fat per serving. 1 person were glad they tried this recipe. This recipe from Foodista requires cream, fennel bulb, saffron, and saffron threads. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 56%. If you like this recipe, take a look at these similar recipes: Fisherman's Stew, Fisherman's Stew, and Portuguese Fisherman’s Stew.
Ingredients
scallops4 large
atlantic cod8 oz
halibut steak4 oz
littleneck clams12
shrimp8 large
clam juice4 cups
yukon gold potatoes4 oz
.5 oz tomatoes1
saffron threads1 pinch
white wine0.5 C
garlic cloves3
fennel bulb1 small
onion1
olive oil2 T
cream0.25 C
mayonnaise0.25 C
garlic2 T- clam juice1 T
juice of lemon0.5
paprika1 t- saffron1 pinch
cayenne pepper1 pinch
several grinds of pepper4 servings
garlic bread4 servings
Aioli/Rouille
Step 1
In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.
Step 2
Remove from refrigerator and let warm to room temperature during last half hour of cooking.
Bouillabaisse
Step 1
In a 5 quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little.
Step 2
Add the onion, fennel and garlic and saut until the vegetables just start to brown.
Step 3
Add the white wine and deglaze the pot while it reduces.
Step 4
Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.
Step 5
Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning.
Step 6
Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.
Step 7
Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Diets: pescatarian
Occasions: fall, winter