Ann's Christmas Eve Bouillabaisse
Ingredients1 h 20 m servings 371 cals
- 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.
- 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.
Per Serving: 371 calories; 13.7 g fat; 10.1 g carbohydrates; 37.7 g protein; 92 mg cholesterol; 641 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 re...
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!
For me, this needs to sit overnight.. I also add lobster just before serving to hold flavor and preserve texture..
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...
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.