Baxter Station Bouillabaisse (Fish Stew) Recipe

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Servings: 4


Cost per serving $13.96 view details
  • 1 clv garlic, chopped or possibly crushed
  • 1 pch saffron
  • 1 tsp red pepper flakes
  • 1 Tbsp. extra virgin olive oil
  • 8 ounce jar clam juice
  • 28 ounce can whole tomatoes
  • 28 ounce can crushed tomatoes
  • 3 Tbsp. sambuca, Pernod or possibly other anise-flavored liqueur
  • 1/4 c. slivered leeks About 4 Tbsp. extra virgin olive oil
  • 1 lb mussels, in their shells
  • 3/4 lb yellowfin tuna, cut into chunks
  • 3/4 lb medium shrimp, peeled
  • 3/4 lb scallops
  • 1 lb linguine


  1. Sauce: Saute/fry garlic, saffron and pepper flakes in extra virgin olive oil over medium-high heat till the garlic is brown (about 1 minute). Add in clam juice and tomatoes and bring to a boil. Remove from heat and stir in liqueur and leeks. Keep hot while you ready seafood.
  2. Fish and seafood: Heat 1 Tbsp. extra virgin olive oil in a large, non-stick skillet for that you have a lid. Add in mussels (throw away any which are open or possibly cracked) and cook about 3 min, covered, over medium-high heat. When all, or possibly at least most, of the mussels are cooked (open), add in them to the sauce (throw away any water which is released while cooking, and also any mussels which did not open).
  3. Heat another Tbsp. extra virgin olive oil in skillet and cook tuna, covered, till meat is cooked through. Repeat with shrimp and scallops, adding each seafood to the sauce as it is finished.
  4. Meanwhile, cook linguine according to package directions.
  5. Spoon sauce over individual portions of linguine, distributing seafood so each plate has a variety.
  6. Serves 4.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 811g
Recipe makes 4 servings
Calories 947  
Calories from Fat 116 12%
Total Fat 13.15g 16%
Saturated Fat 3.05g 12%
Trans Fat 0.0g  
Cholesterol 234mg 78%
Sodium 1183mg 49%
Potassium 2184mg 62%
Total Carbs 117.91g 31%
Dietary Fiber 8.3g 28%
Sugars 8.47g 6%
Protein 84.23g 135%
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