This is my mom's recipe, and it is a treat. Most everyone wants second helpings (and even thirds)! For this recipe, a little saffron goes a long way and one can never have too much fennel; the seafood is suggested but you can change this recipe according to your taste!

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Recipe Summary

prep:
45 mins
cook:
35 mins
total:
1 hr 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Cook's Note

I buy cooked shrimp to save time. If you want to add shrimp to your bouillabaisse, stir it into the soup just long enough to reheat.

Nutrition Facts

371 calories; protein 37.7g 75% DV; carbohydrates 10.1g 3% DV; fat 13.7g 21% DV; cholesterol 91.9mg 31% DV; sodium 641.3mg 26% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
05/14/2011
I have made this recipe several times for my family and they love it. You can change out the seafood for whatever may be on sale and to just change it up a bit. I also used less leaks in my recipe and liked it better. This is a really easy recipe to tweak to your taste. The flavor is amazing! Read More
(22)
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/14/2011
I have made this recipe several times for my family and they love it. You can change out the seafood for whatever may be on sale and to just change it up a bit. I also used less leaks in my recipe and liked it better. This is a really easy recipe to tweak to your taste. The flavor is amazing! Read More
(22)
Rating: 5 stars
12/24/2014
I made this for Christmas Eve last year and I am making it again. We love this so much with a fresh loaf of baguette! Read More
(3)
Rating: 5 stars
08/04/2015
For me this needs to sit overnight.. I also add lobster just before serving to hold flavor and preserve texture.. Read More
(2)
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Rating: 5 stars
03/04/2018
Changed up the seafood for what I had on hand (shrimp mussels and cod) and it was lovely. Very flavourful. Had a crusty loaf of bread to mop up the broth. Will make this again and again with different combos of seafood and fish. Read More
Rating: 5 stars
12/30/2019
Excellent recipe. I served this on Christmas eve because my son in law can not eat any meat. Everyone loved it. I skipped the lobster (since I could not find any except real lobsters) and put in clams instead. I doubled the ingredients and it worked out great. Read More
Rating: 5 stars
01/04/2017
It was great. I added red potatoes and carrots. My wife lived it! Read More
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Rating: 4 stars
10/02/2017
Turned out OK. A little too much wine taste for me to make again. You will need to add lots of pepper and we used ocean perch instead of snapper based on availability. Read More
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