6 - 8 servings
How to cook Bouillabaisse
- 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
- 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!
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
Preparation Method: Soup/Stew