Bouillabaisse Is a Classic Seafood Stew

Name: Bouillabaisse Is a Classic Seafood Stew
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: French,American
Ingredients: 2 pounds whole rockfish, filleted and cut into large chunks, bones reserved; 1 pound whole John Dory, filleted and cut into large chunks, bones reserved; 2 pounds whole red snapper, filleted and cut into large chunks, bones reserved; 1 pound whole striped bass, filleted and cut into large chunks, bones reserved; 2 pounds whole grouper, filleted and cut into large chunks, bones reserved; 6 medium blue crabs, broken into small pieces; 2 small lobsters, about 1 1/2 pounds, heads removed and reserved; 6 tablespoons olive oil; 1/2 medium onion, diced; 2 stalks celery, diced; 1 medium carrot, diced; 1/2 medium fennel bulb, diced; 5 cloves garlic; 2 large tomatoes, diced; 1 tablespoon tomato paste; 3 tablespoons pastis (licorice-flavored French liqueur); 1 cup white wine; 12 whole black peppercorns; 1 small dried red chile pepper; 1 bay leaf; 2 sprigs fresh thyme; 1 pinch saffron; 5 fresh parsley stems; Salt, to taste; Freshly ground black pepper, to taste; 16 small squid; 1 cup mussels; 12 to 16 baby red potatoes; 1 toasted baguette

A classic Marseilles-style seafood stew combines various fish and shellfish to create a rich, flavorful dish.

⭐ 4.1 (37 reviews) Prep: 30 minCook: 60 minTotal: 90 minYields: 8 servings

Category Tags:

Soup

Cuisine Tags:

French American

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Ingredients

2 pounds whole rockfish, filleted and cut into large chunks, bones reserved
1 pound whole John Dory, filleted and cut into large chunks, bones reserved
2 pounds whole red snapper, filleted and cut into large chunks, bones reserved
1 pound whole striped bass, filleted and cut into large chunks, bones reserved
2 pounds whole grouper, filleted and cut into large chunks, bones reserved
6 medium blue crabs, broken into small pieces
2 small lobsters, about 1 1/2 pounds, heads removed and reserved
6 tablespoons olive oil
1/2 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
1/2 medium fennel bulb, diced
5 cloves garlic
2 large tomatoes, diced
1 tablespoon tomato paste
3 tablespoons pastis (licorice-flavored French liqueur)
1 cup white wine
12 whole black peppercorns
1 small dried red chile pepper
1 bay leaf
2 sprigs fresh thyme
1 pinch saffron
5 fresh parsley stems
Salt, to taste
Freshly ground black pepper, to taste
16 small squid
1 cup mussels
12 to 16 baby red potatoes
1 toasted baguette

Instructions

Roast rockfish, John Dory, rouget, striped bass, grouper, crab bones, and lobster heads in olive oil in a large stockpot over medium-high heat until opaque.
Add onion, celery, carrot, fennel, and garlic; simmer for 3 minutes, then add tomatoes and cook until softened.
Stir in tomato paste to coat, then add pastis and cook until dry.
Pour in white wine and reduce by half.
Add peppercorns, chile pepper, bay leaf, thyme, saffron, parsley stems, and water to cover, then cook until the liquid reduces by one-third, stirring frequently.
Pass all contents through a food mill into another large pot, discarding solids, and season the resulting bouillon with salt and pepper.
Bring the bouillon to a simmer and add the fish, thickest pieces first, followed by lobster pieces, squid, and mussels.
Cook until mussels open, then ladle into bowls.
Serve with steamed baby red potatoes tossed with olive oil and salt, and toasted baguette.

Nutritional Info (per serving)

Calories: 1327 kcal

Carbohydrate: 106 g

Cholesterol: 505 mg

Fiber: 12 g

Protein: 159 g

Saturated Fat: 5 g

Sodium: 1253 mg

Sugar: 11 g

Fat: 23 g

Unsaturated Fat: 0 g