How to cook Bouillabaisse American Style
- 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
- 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
Preparation Method: Soup/Stew