Bouillabaisse Stew Recipe

Serves/Makes: 8 to 10


  • 4 pounds (2 kg) really fresh spiny lobster meat (crayfish) pieces
  • 26 1/2 ounces (750 g) of each of any 3 of the followings: scorpion fish, weever, whiting, gurnard, conger, dory, red gurnard, monkfish or burbot, rockfish
  • 2 pounds (1 kg) really fresh mussels (optional)
  • 2 pounds (1 kg) scallops (optional)
  • 1 eel, cut into pieces (optional)
  • Broth
How to cook Bouillabaisse Stew:
  • Strain broth through a very fine strainer, pressing hard to extract juices.
  • Pour liquid into a clean casserole bring to a boil, over high heat.
  • Add spiny lobster pieces boil for 5 minutes, over really high heat.
  • Add chosen fish boil for 5 minutes.
  • Add mussels (if desired) and scallops boil for 5 minutes longer.
  • Using a slotted spoon, remove all fish and seafood from casserole.
  • Spoon into a warmed-up serving dish.

Broth Recipe

Broth Ingredients:
  • 4 teaspoons (20 mL) olive oil
  • 4 medium-size onions, minced
  • 2/3 cup (160 mL) leek strips
  • 10 cups (2.5 L) water or 2 cups (500 mL) dry white wine and 8 cups (2 L) water
  • 2 pounds (1 kg) fish heads and bones
  • 3 pounds (1.5 kg) ripe tomatoes, chopped
  • 1 teaspoon (5 mL) finely chopped garlic
  • 1/3 cup (80 mL) fresh fennel or 1/2 teaspoon (2.5 mL) crushed fennel seeds
  • Rind of 1 orange, cut into 3-inch (8-cm) strips
  • 1 teaspoon (5 mL) thyme
  • 2 parsley sprigs
  • 1 bay leaf
  • 1/4 teaspoon (1 mL) crushed saffron filament
  • Salt, to taste
  • Freshly ground pepper, to taste
How to cook Broth:
  • In a 16 to 24-cup (4 to 6-L) casserole, heat olive oil.
  • Mix in minced onions and leef strips.
  • Cook over low heat, stirring, for 5 minutes, until soft but not browned.
  • Pour in water or wine and water mixture.
  • Add fish heads and bones, tomatoes, garlic, fennel, orange rind, thyme, parsley, bay leaf, saffron, salt and pepper.
  • Simmer over low heat, for 30 minutes.
  • Meanwhile, prepare Rouille sauce, fish and seafood.

Rouille Sauce Recipe

Rouille Sauce Ingredients:
  • 2 sweet green peppers, diced
  • 2 cans sweet Spanish red peppers, drained and wiped dry
  • 1 cup (250 mL) water
  • 4 garlic cloves, minced
  • 6 tablespoons (90 mL) olive oil
  • 1 to 3 teaspoons (5 to 15 mL) fesh white breadcrumbs
  • 1 crushed chile(s) or a few drops Tabasco sauce
How to cook Rouille Sauce:
  • In an 8-cup (2-L) casserole, simmer together green and red sweet peppers in boiling water, for 10 minutes, until soft.
  • Drain and wipe-dry pepper pieces, using paper toweling.
  • With a mortar, crush together peppers and garlic, to get a smooth paste.
  • Very slowly pour in olive oil.
  • Mix in enough breadcrumbs to get a thick paste.
  • Taste, then season with crushed chile(s) or Tabasco sauce.
  • Set aside.

To Serve Ingredients:

  • 12 to 16 slices of bread, 1-inch (2.5 cm) thick
  • 2 teaspoons (10 mL) olive oil
  • 1 garlic clove, halved
  • 4 1/2 ounces (125 g) grated Gruyere or Parmesan cheese, or a mixture of both

To Serve Preparation:

  • Brown bread slices, sprinkled with grated cheese, in hot olive oil, heated up with garlic halves.
  • Pour broth into a warmed-up soup serving bowl.
  • Mix in 2 to 3 tablespoons (30 to 45 mL) Rouille sauce.
  • At the table, arrange 1 slice of bread into each individual dish pour in broth.
  • Arrange fish and seafood mixture on top.
  • Serve remaining Rouille sauce on the side.

This recipe for Bouillabaisse Stew serves/makes: 8 to 10

The Bouillabaisse Stew 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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