Bouillabaisse American Style Recipe

Serves/Makes: 11 cups


  • 1 pound unpeeled medium fresh shrimp
  • 1 (1/2-pound) fresh lobster tail, split, cleaned, and coarsely chopped
  • 1/2 pound fresh sea scallops
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 leek, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 2 (28-ounce) cans Italian-style tomatoes, drained and chopped
  • 2 cups clam juice
  • 2 cups Chablis or other dry white wine
  • 2 tablespoons chopped fresh parsley
  • 1 small bay leaf
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried whole thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground saffron
  • Grated Parmesan cheese
How to cook Bouillabaisse American Style:
  • Saute onion, celery, leek, and garlic in olive oil in a large Dutch oven 5 minutes or until vegetables are tender. Add tomatoes, clam juice, wine, parsley, bay leaf, fennel seeds, salt, thyme, pepper, and ground saffron; stir well. Bring mixture to a boil; reduce heat, and simmer, uncovered, 15 minutes.
  • Peel and devein shrimp. Add shrimp, lobster, and sea scallops to tomato mixture, stirring well; cook 5 minutes or until shrimp turn pink and lobster and scallops are done. Remove and discard bay leaf.
  • Ladle into individual soup bowls, and sprinkle each serving with grated Parmesan cheese.


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

This recipe for Bouillabaisse American Style serves/makes: 11 cups

The Bouillabaisse American Style recipe is adopted from The America's Best Recipes - 1989.

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

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