Simplified Bouillabaisse

Starting with store-bought seafood stock gives you a head start in the preparation of this traditional French seafood stew.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 8

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 1 large yellow onion, peeled and sliced
  • 1 bunch green onions (4 to 5 stalks), ends trimmed and sliced
  • 1 clove garlic, peeled and minced
  • 2 cups seafood stock
  • 1 can (14.5 oz.) diced tomatoes
  • 1 cup dry white wine
  • 2 cups water
  • 1 bay leaf
  • ½ tsp. ground black pepper
  • 1 tsp. dried tarragon, crumbled
  • ½ tsp. dried thyme leaves, crushed
  • 1 Tbsp. dried parsley, crushed
  • 1 lb. white fish, cut into 1" pieces
  • 1 lb. frozen cooked shrimp, thawed
  • 8 oz. cooked lobster meat
  • 12 oz. sea scallops, cut in half
  • 1 small sprig fresh basil
  • 1 Tbsp. orange peel

Directions

  • Add the oil to a Dutch oven and bring to temperature over medium heat. Add the yellow and green onions; sauté for 5 minutes, or until transparent. Add the garlic and sauté for another 30 seconds. Add the seafood stock, tomatoes, wine, water, bay leaf, pepper, tarragon, thyme, and parsley; bring to a boil. Reduce the heat, cover, and simmer for 1 hour. Remove the bay leaf. At this point, this broth can be refrigerated and reheated later to finish the dish.
  • Add the fish pieces; simmer for 5 minutes, or until the fish is opaque and cooked through. Stir in the shrimp, lobster and scallops; simmer for an additional 5 minutes to bring all the ingredients to temperature. Garnish with basil leaves and orange peel and serve hot.

Recipe Information

Serves: 8

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 1 large yellow onion, peeled and sliced
  • 1 bunch green onions (4 to 5 stalks), ends trimmed and sliced
  • 1 clove garlic, peeled and minced
  • 2 cups seafood stock
  • 1 can (14.5 oz.) diced tomatoes
  • 1 cup dry white wine
  • 2 cups water
  • 1 bay leaf
  • ½ tsp. ground black pepper
  • 1 tsp. dried tarragon, crumbled
  • ½ tsp. dried thyme leaves, crushed
  • 1 Tbsp. dried parsley, crushed
  • 1 lb. white fish, cut into 1" pieces
  • 1 lb. frozen cooked shrimp, thawed
  • 8 oz. cooked lobster meat
  • 12 oz. sea scallops, cut in half
  • 1 small sprig fresh basil
  • 1 Tbsp. orange peel

Directions

  • Add the oil to a Dutch oven and bring to temperature over medium heat. Add the yellow and green onions; sauté for 5 minutes, or until transparent. Add the garlic and sauté for another 30 seconds. Add the seafood stock, tomatoes, wine, water, bay leaf, pepper, tarragon, thyme, and parsley; bring to a boil. Reduce the heat, cover, and simmer for 1 hour. Remove the bay leaf. At this point, this broth can be refrigerated and reheated later to finish the dish.
  • Add the fish pieces; simmer for 5 minutes, or until the fish is opaque and cooked through. Stir in the shrimp, lobster and scallops; simmer for an additional 5 minutes to bring all the ingredients to temperature. Garnish with basil leaves and orange peel and serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat14g
Saturated Fat2g
Cholesterol185mg
Sodium910mg
Total Carbohydrate8g
Dietary Fiber1g
Sugars3g
Protein37g