Bouillabaisse Recipe

Serves/Makes: 6 - 8 servings


  • 1 package frozen shrimp, shelled and deveined
  • 2 pounds any firm, white-fleshed fish fillet, fresh or frozen
  • 12 oysters
  • 1 (6-ounce) can lobster meat
  • 3 cups fish broth OR 2 (10-ounce) cans consommé, plus 1/2 water
  • 1/2 cup salad oil
  • 1 cup thinly sliced onion
  • 1 clove garlic, minced
  • 2 1/2 cups tomatoes
  • 1/4 cup fresh lemon juice
  • 3 strips lemon peel
  • 2 bay leaves
  • 1/4 teaspoon pepper, coarsely ground
  • 8 whole cloves
  • 1 1/2 teaspoons salt
  • 1/2 cup sherry
  • 1 lemon, thinly sliced, to garnish
How to cook Bouillabaisse:
  • To Cook The Fish Broth - Combine water in which the shrimp was cooked, the liquid from the oysters, and enough cold water to make 3 cups.
  • To Cook Bouillabaise - Cook the shrimp according to the directions on the package. Heat oil in a large saucepan; sauté the onion and garlic until tender. Add the tomatoes, lemon juice and peel, the seasonings and the fish broth. Simmer for 30 minutes.
  • Cut the fish fillets into 2-inch pieces and add to the soup mixture, simmer 8 minutes longer. Drop in the oysters and simmer until the edges curl, about 3 minutes. Then add the lobster, shrimp, and sherry. Heat gently.
  • Serve the Bouillabaisse hot. Garnish with thinly sliced lemon.


The Bouillabaisse recipe easy to cook and so good!


Bouillabaisse is a classic French recipe of fish and/or seafood stew from Marseilles.

This recipe for Bouillabaisse serves/makes: 6 - 8 servings

The Bouillabaisse recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: French (more French recipes)

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