Lunch: The Lady's Bouillabaisse

A delightful seafood dish to remind you of a nice day at the beach.

Ingredients

1 lb mussels
2 lbs firm fresh grouper fillets, or striped bass or another fish fillet
1/3 cup olive oil
1 1/2 tablespoons garlic, finely chopped
3/4 cup onions, chopped
5 roma tomatoes, peeled and sliced ( or 1 cup canned Italian tomatoes)
1 teaspoon fennel seed
1 tablespoon kosher salt, plus 1/2 teaspoon
1 1/2 teaspoon black pepper, freshly ground
2 tablespoons butter, plus more for the bread and plating
2 1/2 cups boiling water
1/2 (8 oz) bottle clam juice
4 crab halves, cut in 1/2
1 lb unpeeled shrimp
1 loaf French bread
pinch saffron

Instructions

Wash and scrub the mussels in cold water.
Bring 2 cups of water to a boil in a large heavy pot. Add the mussels and cover the pot. * Steam for 6 to 8 minutes or until the mussels open. Discard any mussels that didn't open. Remove from the heat and set aside.
Cut the fish into 1-inch thick slices.
Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt and pepper. Add the mussel broth to the pot and 2 tablespoons of butter. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels along with the shrimp, and boil for an additional 5 minutes.
Slice the French bread, butter it, and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Pass the remaining bread at the table.
*Cook's Note: If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking.

Reviews


Add a review for The Lady's Bouillabaisse

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now