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Gulf Coast Summer Bouillabaisse

  • 252calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 stalks celery , in medium dice

  2. 1 medium onion , in medium dice

  3. 2 medium green bell peppersin medium dice

  4. 16 cloves garlic , peeled and thinly sliced

  5. 1 tablespoon olive oil (you may not need it)

  6. Kosher salt and freshly ground black pepper to taste

  7. 1 medium head fennel , in medium dice

  8. 2 bay leaves

  9. 2 quarts Seafood Stock or Chicken Stock

  10. 1/2 pound new potatoes , sliced

  11. 1/8 inch thick

  12. 2 large tomatoes , cored, peeled, seeded, and cut in medium dice (use canned chopped tomatoes if fresh ones are out of season)

  13. 1/2 pound fish fillets , in large dice (use any saltwater fish, such as flounder, sea trout, redfish, or snapper)

  14. 1/2 pound medium shrimp , peeled

  15. 1 pint shucked oysters

  16. 1 tablespoon chopped fresh tarragon or basil

  17. 1/2 pound crab meat, any variety, picked clean of shell

  18. 1 bunch green onions , thinly sliced

Instructions Jump to Ingredients ↑

  1. Place the celery, diced onion, peppers, and garlic in a large stockpot. Turn the heat to high, stir, and cook until the vegetables give up their liquid and are tender, about 8 to 9 minutes. If the vegetables start to stick, add the olive oil. Season with salt and pepper.

  2. Add the fennel and bay leaves, saut for 1 minute, add the stock and potatoes, and bring to a boil. Skim and simmer, stirring occasionally, for 5 minutes or until the potatoes are about half-cooked (test by removing a slice and cutting it). Add the tomatoes, stir, and simmer for about 7 minutes.

  3. Add fish fillets and shrimp, stir, and simmer for about 1½ minutes, or until the seafood looks halfway cooked. Stir in the oysters and herbs. Cook for about 1 minute, until the edges of the oysters curl. Add the crabmeat, stir, simmer, and adjust seasoning. Turn off heat.

  4. Serve in large bowls, and sprinkle with green onions.

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