Bouillabaisse Soup

by · October 3, 2010

 

A picture of fish stew. Photo from Unsplash.

Bouillabaisse Soup

Misty
This dish is basically a soup containing various kinds of cooked fish, shellfish, and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel, and saffron.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Entrées
Cuisine French
Servings 6 servings

Ingredients
  

  • 1 lb. mussels fresh
  • 10 clams littleneck
  • 2 lb. fish filleted (bass, grouper, or your favorite)
  • 1 1/2 Tbsp. garlic minced
  • 1 cup onion chopped
  • 14 oz. tomatoes diced
  • 3/4 tsp. fennel seed
  • 1 Tbsp. salt
  • 1 1/2 tsp. black pepper
  • 3 tsp. butter
  • 2 1/2 cups water hot
  • 8 oz. clam juice
  • 1 lb. shrimp unpeeled
  • 1/3 cup olive oil

Instructions
 

  • Wash and scrub mussels and clams (observe all safety rules when dealing with seafood).
  • Bring 2 cups of water to a boil in large pot. Add the mussels and cover the pot. Steam mussels for 6-8 minutes (when the mussels open)... any mussels that do not open must be thrown away. Remove from heat.
  • Cut the fish into 1" thick slices.
  • Heat oil in a large stew pot. Add the garlic, onions, tomatoes, fennel, salt, and pepper. Add the broth from steaming the mussels and butter to the pot.
  • Add remaining hot water and clam juice. Bring to a boil.
  • Add clams and fish and continue to boil for 6–8 minutes.
  • Add mussels and shrimp. Boil for a final 5 minutes.
  • To serve: Scoop out a generous portion of seafood and ladle the broth over it. Serve with a large chunk of your favorite rustic style bread.

Notes