Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 16 Times
Can be made ahead of time.
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Easy Bouillabaisse
Cookbook
This fish stew, originally from Provençe, makes a wonderful dinner party dish. It never ceases to please, yet can be prepared with a minimum of fuss. The fish and seafood can be varied with personal preferences.
Yield : Serves 4 to 6
Ingredients
- 2 tbsp (25 ml) olive oil
- 2 leeks, white part only, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1 can (28 oz [796 ml]) diced tomatoes
- 1 cup (250 ml) fish or chicken stock
- 1 cup (250 ml) dry white wine
- 1 bay leaf
- 1 3-inch (8 cm) piece orange zest
- ½ tsp (2 ml) ground fennel
- ½ tsp (2 ml) dried thyme leaves
- Pinch cayenne pepper
After freezing/before serving:
- 1 lb (500 g) firm fleshed fish such as cod, haddock, halibut or sea bass
- 8 oz (250 g) scallops
- 8 oz (250 g) shrimp
- 8 oz (250 g) mussels
- ½ cup (125 ml) chopped fresh parsley
- 2 tbsp (25 ml) Pernod or other licorice-flavored liqueur (optional)
- Salt and freshly ground black pepper
Directions
1. In a large saucepan, heat oil over medium-high heat. Add leeks, celery, garlic and onion; cook for 5 minutes or until softened.
2. Stir in tomatoes and juices, stock, wine, bay leaf, orange zest, fennel, thyme and cayenne. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove from heat. If freezing, see “to freeze” section below; otherwise proceed with step 3.
3. Cut fish into 1-inch (2 cm) cubes. In a saucepan bring soup to a boil. Add fish, scallops, shrimp and mussels. Reduce heat and simmer, uncovered, for about 5 minutes or until fish flakes easily with a fork. Discard any mussels that have not opened during cooking. Stir in parsley and, if using, Pernod. Season to taste with salt and pepper. Discard bay leaf and orange zest. Ladle into soup bowls. Serve with crusty bread.
To freeze: Cool to room temperature. Ladle into freezer container; seal, label and date. Freeze for up to 4 months.
To serve: Thaw in refrigerator overnight. Proceed with step 3, above.
Notes
If you have leftovers with seafood in it, you can freeze it for up to 2 months; the texture of the fish and seafood will not be as nice. For entertaining, be sure to add fish and seafood just before serving.For those people with seafood allergies, use additional fish to replace the shellfish in recipe.
© 2008, 2001 Jan Main
Note from Cookstr's Editors
Nutritional information is based on 6 servings, includes 1/2 teaspoon of added salt, but does not include fish or chicken stock. For nutritional information on fish or chicken stock, please follow the links above.
Nutritional Information
Nutrients per serving
316 kcal
679 mg
16 g
3 g
8 g
0 g
1 g
4 g
2 g
111 mg
6 g
34 g
112 mg
930 mg
5 % daily value
49 % daily value
13 % daily value
29 % daily value
