• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Summer Bouillabaisse

  • 4servings
  • 335calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, D
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 large bulb fennel, thinly sliced

  3. 4 stalks celery, thinly sliced

  4. 4 cloves garlic, thinly sliced

  5. 1 cup dry white wine

  6. 1 pound cod fillet, skin removed; cut into 2-inch pieces

  7. 1 pound large shrimp, peeled and deveined

  8. 2 pounds tomatoes, chopped

  9. 1 pound mussels, scrubbed

  10. 1 tablespoon red wine vinegar

  11. Kosher salt and pepper

  12. 2 tablespoons fresh tarragon, chopped

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.

  2. Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.

  3. Stir in the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle with the tarragon before serving.

  4. Substitution: This light French seafood stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives to cod, so buy what looks best at the market.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback