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Bouillabaisse Recipe

Bouillabaisse Recipe - 10 servings


2 pounds clams

2 pounds mussels

2 cups dry white wine

4 cups reduced-fat chicken broth

1/4 cup olive oil

1 onion, chopped

1 leek with green tops, chopped

4 garlic cloves

4 large ripe tomatoes, chopped

28-ounce can plum tomatoes, diced

2 fresh basil sprigs

3 drops Tabasco sauce

1/2 teaspoon salt

1 bay leaf

Dash each of cayenne, thyme, and fennel

2 green peppers, chopped

3/4 pound red snapper, cut into 3-inch cubes

1/4 pound scallops

3/4 pound crab legs

6 red potatoes, steamed in their jackets until just tender and sliced


Scrub clams. Place in a larger bowl and cover with cold water. Sprinkle with cornmeal and let stand 30 minutes. Drain and rinse, discard cornmeal. Scrub mussel shells with a wire brush. Remove and discard beards. Rinse mussels in cold water, discard broken or open mussels. Bring wine, chicken broth, and olive oil to a boil in a large stockpot. Add onion, leek, and garlic, simmer 20 minutes. Add fresh and canned but do not allow to boil. Add clams and mussels, Cover. Steam just until shells begin to open, add green peppers and remaining seafood. Cook 5 minutes. Add potatoes, simmer 2 to 3 minutes, or until clams and mussels have opened and seafood is cooked. Do not overcook seafood.

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