0 0
Ann’s Christmas Eve Bouillabaisse Recipe

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Ann’s Christmas Eve Bouillabaisse Recipe



Ingredients :

  • ½ cup olive oil
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 leeks, sliced
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf (Optional)
  • 1 (14.5 ounce) can diced tomatoes
  • 2 (8 ounce) bottles clam juice
  • 2 ¾ cups dry white wine
  • 2 teaspoons fennel seeds, crushed
  • salt and ground black pepper to taste
  • 3 tablespoons chopped fresh parsley
  • 1 pound red snapper fillets, cut into 2 inch pieces
  • 1 pinch saffron
  • 24 sea scallops
  • 30 small mussels, scrubbed and debearded
  • 1 pound cooked lobster meat, cut into bite-size pieces
  • Methods :

  • Step 1

    Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.

  • Step 2

    Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.

  • Step 3

    Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.

  • Step 4

    Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.

  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    White Russian Cocktail Recipe
    Breakfast Fried Brown Rice Recipe
    White Russian Cocktail Recipe
    Breakfast Fried Brown Rice Recipe

    Add Your Comment