Best Bouillabaisse Recipe


MethodMain Ingredient


 Olive oil1⁄4 Cup (4 tbs)
 Onions2 Medium, chopped
 Leeks2 Medium, chopped (White And Pale Green Portions Only)
 Garlic4 Clove (20 gm), minced
 Fish stock4 Cup (64 tbs)
 Dry white wine1 Cup (16 tbs)
 Tomatoes4 Medium, peeled and chopped
 Fennel seeds1⁄2 Teaspoon, crushed
 Chopped parsley1⁄4 Cup (4 tbs)
 Finely chopped thyme/1/2 to 3/4 teaspoon dried leaf thyme1 1⁄2 Teaspoon
 Bay leaf1
 Saffron threads/1/8 teaspoon powdered saffron1 Teaspoon
 Salt To Taste (For Making Rouille)
 Freshly ground pepper To Taste
 Skinless fish fillets2 Pound (Firm-Texture)
 Cooked in shell lobster tails1 1⁄2 Pound, thawed if frozen
 Mussels18 , debearded
 Red bell peppers/2 jars of 2 ounce each sliced pimientos, drained1 Large
 Soft white breadcrumbs1⁄2 Cup (8 tbs)
 Milk/Water1⁄4 Cup (4 tbs)
 Hot pepper flakes1⁄2 Teaspoon
 Garlic3 Clove (15 gm)
 Broth3 Tablespoon (From Bouillabaisse)
 Salt To Taste (For Making Soup Croutons)

Nutrition Facts

Serving size: Complete recipe

Calories 6183 Calories from Fat 980

% Daily Value*

Total Fat 218 g336%

Saturated Fat 33.1 g165.7%

Trans Fat 0 g

Cholesterol 1008.1 mg

Sodium 8509.9 mg354.6%

Total Carbohydrates 321 g107%

Dietary Fiber 45.9 g183.5%

Sugars 152.7 g

Protein 446 g891.9%

Vitamin A 362.7% Vitamin C 697.8%

Calcium 172.2% Iron 351.8%

*Based on a 2000 Calorie diet


Prepare Soup Croutons; set aside.
Begin Rouille preparation.
Heat oil in a large heavy kettle.
Add onions, leeks and garlic; over medium heat, saute about 5 minutes.
Add stock, wine, tomatoes, fennel seeds, parsley, thyme, bay leaf and saffron.
Bring to a boil; reduce heat and simmer 10 minutes.
Season with salt and pepper to taste.
Cut fish into pieces, about 2" x 1-1/2".
Add fish pieces to stock mixture; gently simmer 2 to 3 minutes.
With a heavy knife or kitchen shears, cut lobster tails into 1-1/2-inch pieces, cutting through flesh and shell.
Scrub mussels with a brush to remove dirt from shells; discard any mussels that do not close.
Add lobster pieces and cleaned mussels to stock mixture.
Cook until mussels open, 3 to 6 minutes; discard any mussels that do not open.
During final 2 minutes of cooking, add scallops.
Finish preparing Rouille.
Remove and discard bay leaf.
Serve soup from kettle or spoon into a tureen.
Place 1 or 2 croutons in individual bowls; ladle broth over croutons.
Arrange fish and shellfish on top.