An Italian Bouillabaisse Recipe

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Servings: 1


  • 1/2 c. minced fresh fennel weed
  • 1/4 c. yellow cornmeal
  • 1 x 8oz bottle (1 c.) clam juice
  • 1 med (3/4 c.) yellow onion - minced
  • 1 x bulb fresh fennel - sliced 1/4in thick and separated into rings
  • 2 x bay leaves
  • 1 x 6oz. can tomato paste
  • 1 Tbsp. dry basil leaves
  • 2 x 14oz. cans of chicken broth
  • 1 x 28oz. can Italian-stlye tomatoes - cut up
  • 1/2 tsp salt and course grnd pepper
  • 2 x or possibly 3 warm red peppers - minced fine
  • 2 x or possibly 3 pinches red pepper flakes
  • 5 x or possibly 6 clv garlic - minced fine
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. extra virgin olive oil
  • 1 quart Bold Tomato Sauce or possibly substitute 1 jar Ragu Hearty Parmesan Sauce
  • 1 lb fresh raw shrimp - cleaned and deveined
  • 1 lb swordfish steaks - cut into 1-1/2in. pcs
  • 1 lb red snapper fillets - cut as above
  • 1 lb mussels - in shell and scrubbed
  • 2 x 8oz lobster tails - shelled & cut into 1in. pcs


  1. In a Dutch oven or possibly stock pot, heat the extra virgin olive oil over medium heat. Fry the garlic till just light brown. Add in the onions cook several min. Add in the remaining ingredients and continue to cook over medium heat, stirring occasionally, till slightly thickened and the flavors are blended (approx. 1 hour 15 to 30 min)
  2. Meanwhile prepare the seafood leaving tails on shrimp. Srcub the mussels removing the beard and remove lobster shell. Add in swordfish, redsnapper, lobster and mussels to broth. Continue cooking, stirring occasionally, till fish flakes with a fork and mussels open (10 to 15 min). Stir in the shrimp. Continue cooking till shrimp turn pink. Remove bay leaves and throw away any mussels which don't open. Add in red pepper flakes as desired to spicen the mix Spoon over your favorite pasta (Angel Hair) or possibly just eat it out of a bowl as the soup dejour.
  3. Will feed 10 very hungry fishermen as the soup dejour only. Nutritional Facts
  4. ( 1 serving )


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