Fisherman's Bouillabaise

1
Elaine Douglas

By
@BreadandSoupLady

This recipe was inspired by Susan Mendelssohn. I often double the recipe for the stock (all ingredients except for the seafood and the Pernod), make the stock ahead of time and freeze in one quart containers. Then, when I need a quick company meal - or when I want to treat myself - I just defrost the stock, bring it to a simmer and add the seafood or any fish (chunked) that I have on hand. Frozen white fish tastes great in this stock. Often I leave out the Pernod.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6 - 8 with seconds
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1 c
chopped leeks
1 c
onion, chopped
3 clove
garlic. chopped
3 Tbsp
olive oil
3 c
water
1 c
dry white wine
2 1/2 c
tomatoes, chopped (or canned diced tomatoes)
2 tsp
crumpled saffron
2 tsp
parsley
1 tsp
thyme, dried
2
bay leaves
1/4 tsp
hot sauce
salt to taste
freshly ground black pepper to taste
2
dozen clams
1/2 lb
shrimp
1/2 lb
scallops
1/2 lb
crab, chopped in pieces
2-3 Tbsp
pernod (or anisette)

How to Make Fisherman's Bouillabaise

Step-by-Step

  • 1Saute leeks, onion and garlic in olive oil until soft.
  • 2Add water, wine, tomatoes, saffron, parsley, thyme, bay leaves, hot sauce, salt and pepper and simmer for 15 minutes.
  • 3Add the seafood. Bring to a boil and simmer until seafood is just cooked (3 - 5 minutes).
  • 4Before serving add Pernod or anisette.

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About Fisherman's Bouillabaise