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Ann's Christmas Eve Bouillabaisse

  • 10servings
  • 35minutes
  • 371calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C
MineralsCopper, Natrium, Chromium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 2 stalks celery, chopped

  3. 2 cloves garlic, minced

  4. 3 leeks, sliced

  5. 1 teaspoon dried thyme leaves

  6. 1 bay leaf

  7. 1 (14 1/2 ounce) can diced tomatoes

  8. 2 (8 ounce) bottles clam juice

  9. 2 3/4 cups dry white wine

  10. 2 teaspoons fennel seeds, crushed

  11. salt and ground black pepper to taste

  12. 3 tablespoons chopped fresh parsley

  13. 1 pound red snapper fillets, cut into 2 inch pieces

  14. 1 pinch saffron

  15. 24 sea scallops

  16. 30 small mussels, scrubbed and debearded

  17. 1 pound cooked lobster meat, cut into bite-size pieces

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.

  2. Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.

  3. Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.

  4. Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.

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