Bouillabaisse (Fish Stew) Recipe

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Servings: 1


Cost per recipe $8.82 view details
  • 1/4 c. olive or possibly salad oil
  • 1 c. minced onion (optional)
  • 3 clv garlic, crushed
  • 4 bot (8 ounce.) clam juice
  • 2 can (1 pound 12 ounce.) whole, peeled tomatoes, undrained
  • 1 x orange peel spiral (2-inches)
  • 3/4 tsp salt
  • 1 lb cod steaks
  • 1/4 tsp crumbled saffron
  • 1/4 tsp fennel seed
  • 1/8 tsp dry thyme leaves
  • 1/8 tsp pepper
  • 2 x bay leaves
  • 2 pkt (8 ounce.) frzn rock-lobster tails
  • 1 lb halibut steaks
  • 1/2 lb sea scallops


  1. Heat extra virgin olive oil in an 8 qt kettle. Add in minced onion and 3 cloves garlic; saute/fry till onion is tender, 5 min. Add in clam juice, undrained tomatoes, 3/4 c. water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil. Reduce heat and simmer mix, covered 30 min, stirring occasionally. Remove from heat and let cold, about 1 hour. Then chill, covered, overnight.
  2. Next day, with sharp knife, cut the frzn lobster tails (shell and all) in half crosswise. Wipe cod and halibut withdamp paper towels. Cut into 1 1/2-inch pcs or possibly leave whole. Rinse sea scallops in running cool water; drain. Bring tomato mix to boil. Add in frzn lobster. Simmer, covered, 4 min. Add in cod and halibut pcs; simmer covered 10 min. Add in sea scallops over low heat, 5 min.
  3. Spoon bouillabaisse over garlic toast. You can substitute for different varieties of fish, if you like.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 984g
Calories 894  
Calories from Fat 511 57%
Total Fat 56.84g 71%
Saturated Fat 7.79g 31%
Trans Fat 0.0g  
Cholesterol 75mg 25%
Sodium 3263mg 136%
Potassium 1851mg 53%
Total Carbs 55.4g 15%
Dietary Fiber 7.4g 25%
Sugars 20.73g 14%
Protein 44.24g 71%
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