Shellfish Bouillabaisse

chefs-mate chefs-mate 0 Comments
Servings: 6 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A rich and aromatic Provençal fish stew layered with fresh seafood, chorizo, and saffron-tomato broth.
Shellfish Bouillabaisse recipe image
Shellfish Bouillabaisse recipe image
Print Recipe

Shellfish Bouillabaisse

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 650

Description

This classic Shellfish Bouillabaisse is a hearty, aromatic stew that captures the essence of the Mediterranean coast. Layered in a Dutch oven, it combines firm white fish, lobster, soft-shell crabs, shrimp, mussels, and clams with a savory base of chorizo, onions, peppers, and potatoes. The broth is infused with saffron, white wine, and fresh tomatoes, creating a complex, golden-hued liquid that is both comforting and elegant. Perfect for a special dinner party or a cozy weekend meal, this dish serves four generously.

Directions

  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Add the chorizo and render for 2 minutes until browned, then remove and set aside.
  3. In a mixing bowl, toss the julienned onions, blanched potatoes, red peppers, yellow peppers, and minced garlic together.
  4. Season the vegetable mixture with salt and pepper.
  5. Place one-third of the vegetable mixture evenly on the bottom of the Dutch oven.
  6. Layer one-third of the chopped tomatoes and 2 bay leaves over the vegetables.
  7. Lay the split lobster meat side down and the soft-shell crabs on top of the tomato layer.
  8. Sprinkle half of the cooked chorizo over the lobster and crabs.
  9. Layer another one-third of the vegetable mixture and tomatoes over the seafood.
  10. Season the shrimp with salt and pepper and lay them over the tomatoes.
  11. Add the remaining one-third of the vegetable mixture and tomatoes over the shrimp.
  12. Sprinkle the remaining half of the chorizo over the vegetable layer.
  13. Lay the mussels and clams over the top layer of tomatoes.
  14. Pour in the white wine, add the saffron threads, and sprinkle with chopped parsley.
  15. Cover the pot and simmer for 30 minutes.
  16. Remove the lid and gently nestle the shucked oysters into the stew during the last 5 minutes of cooking.
  17. Carefully ladle the bouillabaisse into an oversized serving platter or individual bowls.
  18. Garnish with dollops of garlic aioli, chopped green onions, and serve with crusty bread.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 650kcal
% Daily Value *
Total Fat 35g54%
Saturated Fat 12g60%
Cholesterol 250mg84%
Sodium 1200mg50%
Total Carbohydrate 45g15%
Dietary Fiber 5g20%
Sugars 10g
Protein 45g90%

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

Keywords: bouillabaisse, shellfish, seafood stew, lobster, shrimp, mussels, clams, chorizo, saffron, mediterranean, dutch oven, fish stew, provençal, garlic aioli
Recipe Card powered by WP Delicious