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Bouillabaisse
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Chock full of fresh seafood, you'll love my version of this Classic from Marseilles. Clams, mussels, shrimp and scallops simmered in a light saffron broth. Simply delicious!

Course: Entree
Cuisine: French
Keyword: french cooking, Seafood Stew
Servings: 2
Calories: 590 kcal
Author: Chef Dennis Littley
Ingredients
  • 6 jumbo shrimp peeled and deveined
  • 6 large scallops
  • 6 little neck clams
  • 6 mussels
  • 4 oz fish of your choice I used red snapper
  • 2 tbsp Olive Oil
  • 1 quart fish stock with a little added chicken stock
  • 10 strands saffron
  • 1/2 bulb fennel diced
  • 1 stalk celery diced
  • 2 cloves garlic diced
  • pinch of fresh thyme
  • black pepper to taste
  • 2 cups cooked rice cooked with chicken stock and saffron
Instructions
  1. Prepare your stock with any fish scraps, shrimp shells or other seafood shells you may have, let it simmer for about an hour or longer if you can, and add a little bit of chicken stock (about 1/4 of the total)  allow this to continue to simmer as you work through the rest of the dish.
  2. Next prepare your rice, I made it like I would any other rice only using some chicken stock in place of the water and adding 8 strands of saffron. Cook your rice and keep warm.
  3. As you begin to bring the dish together for the finish in a saute pan add your fennel, celery, and garlic and saute in a little bit of olive oil.
  4. After about 2 minutes add your fish pieces and sear them well on both sides, not add your scallops and sear them on both sides also.
  5. Add the clams, mussels and shrimp, orange rind, and thyme, cover and allow to the mussels and clams to steam open, this should take about 6 minutes.
  6. When the clams and mussels have opened add a splash of white wine to de-glaze the pan and release all of the flavors stuck to the pan back into the dish.
  7. Your rice should still be warm and your stock should now be boiling.
  8. Add one large spoonful of the saffron rice to the bowl and place the fish on top of the rice.
  9. arrange the mussels and clams in the bowl, and add the shrimp and scallops.
  10. Ladle the boiling stock into the bowl and serve immediately with crusty bread.
Nutrition Facts
Bouillabaisse
Amount Per Serving
Calories 590 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 66mg 22%
Sodium 2059mg 86%
Potassium 1224mg 35%
Total Carbohydrates 59g 20%
Dietary Fiber 2g 8%
Protein 41g 82%
Vitamin A 2.9%
Vitamin C 16.9%
Calcium 22.4%
Iron 23.6%
* Percent Daily Values are based on a 2000 calorie diet.