- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 25 Times
This seafood bouillabaisse, thick with vegetables and seafood, is one of our light summer entrees. With vine-ripened tomatoes and the abundance of seafood that's at its peak in the summer, this one-dish meal is a seasonal treat that we all look forward to.
- 3 stalks celery, in medium dice
- 1 medium onion, in medium dice
- 2 medium green bell peppers. in medium dice
- 16 cloves garlic, peeled and thinly sliced
- 1 tablespoon olive oil (you may not need it)
- Kosher salt and freshly ground black pepper to taste
- 1 medium head fennel, in medium dice
- 2 bay leaves
- 2 quarts Seafood Stock or Chicken Stock
- ½ pound new potatoes, sliced 1/8 inch thick
- 2 large tomatoes, cored, peeled, seeded, and cut in medium dice (use canned chopped tomatoes if fresh ones are out of season)
- ½ pound fish fillets, in large dice (use any saltwater fish, such as flounder, sea trout, redfish, or snapper)
- ½ pound medium shrimp, peeled
- 1 pint shucked oysters
- 1 tablespoon chopped fresh tarragon or basil
- ½ pound crabmeat, any variety, picked clean of shell
- 1 bunch green onions, thinly sliced
Place the celery, diced onion, peppers, and garlic in a large stockpot. Turn the heat to high, stir, and cook until the vegetables give up their liquid and are tender, about 8 to 9 minutes. If the vegetables start to stick, add the olive oil. Season with salt and pepper.
Add the fennel and bay leaves, sauté for 1 minute, add the stock and potatoes, and bring to a boil. Skim and simmer, stirring occasionally, for 5 minutes or until the potatoes are about half-cooked (test by removing a slice and cutting it). Add the tomatoes, stir, and simmer for about 7 minutes.
Add fish fillets and shrimp, stir, and simmer for about 1½ minutes, or until the seafood looks halfway cooked. Stir in the oysters and herbs. Cook for about 1 minute, until the edges of the oysters curl. Add the crabmeat, stir, simmer, and adjust seasoning. Turn off heat.
Serve in large bowls, and sprinkle with green onions.
© 2000 Commander's Palace, Inc.
This recipe serves 6. Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Seafood Stock or Chicken Stock. For nutritional information on Seafood Stock or Chicken Stock, please follow the links above.