Bouillabaisse is a classic Provencal fisherman's stew that is made using several types of fish and shellfish. Typical bouillabaisse also contains tomato, garlic, saffron and fennel. You can add cream of mushroom soup to your bouillabaisse to make it creamy and smooth.
Step 1
Heat in a large saucepan 1 tbsp. olive oil and the butter over medium heat.
Step 2
Add the fennel, celery, bay leaf, saffron and ½ tsp salt. Cook, stirring, for five to 10 minutes or until vegetables are tender.
Step 3
Add minced garlic. Cook for two minutes.
Step 4
Add tomato paste. Cook, stirring, for a minute.
Step 5
Add white wine. Bring to a boil and cook for three minutes.
Step 6
Stir in whole tomatoes, cream of mushroom soup, fish stock, red pepper and rest of salt. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Step 7
Heat 2 tbsp. olive oil in another saucepan over medium-high heat. Add peeled shrimp. Cook for two to three minutes. Add the shrimp into the bouillabaisse.
Step 8
Cut the fish into 1 1/2-inch pieces. Add onto the bouillabaisse. Cook, covered, for a minute.
Step 9
Add sea scallops. Cook for two to three minutes or until sea scallops are done. Serve with croutons. Serves four to six people.
Things You'll Need
- ½ lb. shrimp
- ½ lb. sea scallops
- ¾ lb. sea bass, red snapper or halibut or combination of each
- 3 tbsp. olive oil
- 1 tbsp. butter
- 1 small fennel bulb, sliced
- 1 medium celery stalk, sliced
- ¼ tsp. saffron threads
- 1 bay leaf
- 1 ½ tsp. salt
- 3 cloves garlic
- 1 tbsp. tomato paste
- ½ cup white wine
- 1 ½ cups canned whole tomatoes
- 1 cup cream of mushroom soup
- 1 cup fish stock
- ½ tsp. ground red pepper
- Croutons
References
- "Joy of Cooking"; Irma S. Rombauer, et al.; 1997
- Marseille-Provence: Bouillabaisse
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