Traditional Bouillabaisse Recipe

Traditional Bouillabaisse picture


MethodMain Ingredient


 Onion1 Medium, sliced
 Oil2 Tablespoon
 Garlic2 Clove (10 gm), finely chopped
 Littleneck clams6 Small, scrubbed
 Canned whole tomatoes28 Ounce, chopped (1 Can)
 Clam juice16 Ounce (2 Bottles, 8 Ounce Each)
 Bay leaf2 (2 Bottles, 8 Ounce Each)
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Thyme1 Dash
 Sea scallops1⁄2 Pound
 Fillet sole1⁄2 Pound, cut into 1 1/2-inch pieces
 Lobster tails16 Ounce, cut into 1 1/2-inch pieces (Two 8 Ounce Tails)

Nutrition Facts

Serving size: Complete recipe

Calories 2866 Calories from Fat 330

% Daily Value*

Total Fat 109 g168.2%

Saturated Fat 17.2 g85.9%

Trans Fat 0 g

Cholesterol 193.2 mg

Sodium 5592.6 mg233%

Total Carbohydrates 168 g56%

Dietary Fiber 31.4 g125.5%

Sugars 72.9 g

Protein 146 g291.1%

Vitamin A 124.7% Vitamin C 172.5%

Calcium 68% Iron 122%

*Based on a 2000 Calorie diet


In 4-quart casserole, combine onion, oil and garlic.
Cook, covered with lid, at HIGH 2 to 3 minutes.
Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron.
Cook, covered at HIGH 5 minutes and at MEDIUM 15 to 20 minutes, or until clams are open; stir once.
Add scallops, fillet and lobster.
Cook, covered, at HIGH 5 to 7 minutes, or until fish is done.
Let stand, covered, 10 minutes before serving.
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