Fisherman’S Bouillabaisse

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Servings: 4 Difficulty: Intermediate
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A classic Proven&# 195;§al fish stew loaded with fresh seafood and aromatic herbs
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This Fisherman’s Bouillabaisse is a vibrant and hearty seafood stew that captures the essence of the Mediterranean coast. The broth is built on a savory base of olive oil, garlic, and white wine, enriched with fresh tomatoes and herbs like parsley and thyme. It features a luxurious mix of lobster tails, firm white fish such as snapper or cod, and shellfish including clams and mussels. The dish offers a delicate balance of briny ocean flavors and herbal brightness. Perfect for a special dinner party or a cozy weekend meal, this stew is best served hot with crusty bread for dipping.

Fisherman's Bouillabaisse recipe image
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Fisherman’S Bouillabaisse

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 237.2

Description

This Fisherman's Bouillabaisse is a vibrant and hearty seafood stew that captures the essence of the Mediterranean coast. The broth is built on a savory base of olive oil, garlic, and white wine, enriched with fresh tomatoes and herbs like parsley and thyme. It features a luxurious mix of lobster tails, firm white fish such as snapper or cod, and shellfish including clams and mussels. The dish offers a delicate balance of briny ocean flavors and herbal brightness. Perfect for a special dinner party or a cozy weekend meal, this stew is best served hot with crusty bread for dipping.

Ingredients

Directions

  1. In a large saucepan or stockpot, heat the olive oil over medium heat.
  2. Add the finely chopped garlic and cook until golden, being careful not to burn it.
  3. Add the water, white wine, onion, chopped parsley, and thyme leaves to the pot.
  4. Stir in the chopped tomatoes (including their juice) and blend the ingredients thoroughly.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes to develop the flavors.
  6. Add the lobster tails (cut into 3-inch pieces) and the white fish (cut into chunks) to the simmering broth.
  7. Simmer uncovered for 10 minutes, or until the fish is opaque and cooked through.
  8. Add the well-scrubbed clams and mussels to the pot.
  9. Simmer for an additional 5 minutes, or until the shells have opened.
  10. Remove from heat and discard any clams or mussels that have not opened.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 237.2kcal
% Daily Value *
Total Fat 15.3g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 10.9mg1%
Total Carbohydrate 18.1g7%
Dietary Fiber 1.3g6%
Sugars 1.2g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Note: Discard any shellfish that do not open during cooking; they may not be safe to eat.

Ingredient Substitution: If lobster tails are unavailable, you can substitute with extra white fish or prawns. For the white fish, firm varieties like snapper, cod, halibut, or haddock work best.

Serving Suggestion: Traditionally served with crusty bread or rouille (a garlic-paprika aioli) for dipping.

Storage: Leftover bouillabaisse can be refrigerated in an airtight container for up to 2 days. Reheat gently to avoid overcooking the seafood.

Keywords: bouillabaisse, fisherman, seafood stew, lobster, mussels, clams, white fish, mediterranean, french cuisine, white wine, garlic, thyme, parsley, tomato broth, shellfish, cod, snapper, haddock, dinner party, winter comfort
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