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Bouillabaisse

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: French
Keyword: french cooking, Seafood Stew
Servings: 2
Calories: 590kcal
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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Your rice should still be warm and your stock should now be boiling.
  • Add one large spoonful of the saffron rice to the bowl and place the fish on top of the rice.
  • arrange the mussels and clams in the bowl, and add the shrimp and scallops.
  • Ladle the boiling stock into the bowl and serve immediately with crusty bread.

Nutrition

Calories: 590kcal | Carbohydrates: 59g | Protein: 41g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 2059mg | Potassium: 1224mg | Fiber: 2g | Vitamin A: 145IU | Vitamin C: 13.9mg | Calcium: 224mg | Iron: 4.2mg