December 14, National Bouillabaisse Day, A Traditional Fish Stew

Bouillabaisse is a conventional fish stew originating in Provence. Commonly used greens embody leeks, onions, tomatoes, celery and potatoes. The greens are simmered along with the broth and served with the fish. What makes a bouillabaisse completely different from different fish soups is the number of herbs and spices within the broth and the best way the fish are added one by one, in a sure order, and delivered to a boil.


Serves 6 (about three cups every)

eight cups water
three (1 1/Four-pound) entire lobsters
1 tablespoon olive oil
2 cups chopped onion
2 cups coarsely chopped celery
1 half cups coarsely chopped carrot
Four garlic cloves, minced
Four cups coarsely chopped tomato (about 1 half kilos)
half teaspoon saffron threads, crushed
half teaspoon dried thyme
1/Four teaspoon black pepper
2 bay leaves
1 pound skinned halibut fillets, minimize into 2-inch items
22 small clams, scrubbed
30 small mussels, scrubbed and debearded
half pound medium shrimp, peeled and deveined


1. Using an eight quart stockpot deliver water to a boil.
2. Plunge lobsters headfirst into water. Return to a boil; cowl, cut back warmth, and simmer 12 minutes.
three. Remove lobsters from water (don’t drain); cool. Remove meat from cooked lobster tails and claws; minimize into 1-inch items, reserving shells.
Four. Cover and refrigerate lobster meat.
5. Return reserved shells to water; deliver to a boil. Reduce warmth, and simmer 5 minutes. Drain by way of a colander over a big bowl, reserving broth; discard shells. Wipe pan dry with a paper towel.
6. Heat oil in pan over medium-high warmth. Add onion, celery, carrot, and garlic; sauté 5 minutes.
7. Add reserved broth, tomato, saffron, thyme, pepper, and bay leaves; deliver to a boil. 

eight. Reduce warmth, and simmer 15 minutes. Discard bay leaves.
9. Bring to a boil; add halibut, cut back warmth, and simmer Four minutes. 

10. Add clams; prepare dinner 1 minute. 

11. Add mussels; prepare dinner 2 minutes. 

12. Add shrimp; prepare dinner three minutes. Bring to a boil. 

13. Add reserved lobster meat; prepare dinner till totally heated. 

14. Discard unopened shells.

Nutritional Information

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