Fisherman’S Bouillabaisse

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.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 237.2

Dietary: Gluten-free

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

1/4 cup Olive Oil
2 ea Med. Cloves Garlic Fine Chop
1 cup Water
1/2 cup Dry White Wine
1 ea Env. Onion or Onion-mushroom

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

Read it online: https://www.chefs-mate.com/recipe/fishermans-bouillabaisse/