Seafood Bouillabaisse
Seafood Bouillabaisse recipe
Yield
16 servingsPrep
30 minCook
75 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | clove |
garlic
minced |
|
| 4 | cups |
fish stock
or clam juice |
|
| 12 | ounces |
tomatoes, canned
|
|
| ½ | cup |
white wine
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | whole |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
saffron threads
|
*
|
| 2 | pounds |
fish fillets
cut in 1-inch chunks |
|
| 1 | pint |
oysters
reserve liquid |
*
|
| ½ | pound |
shrimp
peeled and deveined |
|
| 1 | cup |
crab meat
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 1 | clove |
garlic
minced |
|
| 946 | ml |
fish stock
or clam juice |
|
| 346.8 | ml/g |
tomatoes, canned
|
|
| 118 | ml |
white wine
|
*
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
parsley leaves
|
|
| 1 | whole |
bay leaves
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
saffron threads
|
*
|
| 907.2 | g |
fish fillets
cut in 1-inch chunks |
|
| 473 | ml |
oysters
reserve liquid |
*
|
| 226.8 | g |
shrimp
peeled and deveined |
|
| 237 | ml |
crab meat
|
|
Directions
Melt butter with olive oil in a large pot.
Sauté onion, celery, and garlic until vegetables are tender.
Sprinkle with flour. Stir and cook until light brown.
Stir fish stock or clam juice with reserved oyster liquid slowly.
Add stock, tomatoes, wine, lemon juice, herbs, and seasonings.
Simmer on low heat for 1 hour.
Add fish and cook for 10 minutes.
Add shrimp, oysters, and crab meat; cook 5 more minutes.
