bouillabaisse linder

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Servs: 4

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  • add   2 tablespoons dried thyme, crumbled, or 1 fresh sprig thyme
  • add   10 whole black peppercorns
  • add    and chopped
  • add   3 leeks (white and pale green parts only), sliced, washed well, and
  • add   2 celery ribs, chopped
  • add   18 very large mussels (about 1 1/2 pounds), scrubbed well and beards
  • add   4 bay leaves
  • add   2 celery ribs, chopped coarse
  • add   1 teaspoon saffron threads, crumbled
  • add   1 teaspoon freshly ground white pepper, or to taste
  • add   two 2-pound live lobsters
  • add    stalks trimmed flush with bulbs, bulbs sliced, and fronds reserved
  • add   1 cup olive oil
  • add    halibut, sole, and flounder
  • add   1/2 cup packed fresh flat-leafed parsley leaves, washed well, spun dry,
  • add   4 bay leaves
  • add   1 large onion, chopped
  • add   1 tablespoon very hot water<p><B>For 8 cups fish stock:</B>
  • add   &nbsp;pieces
  • add   3 pounds bones and trimmings of any white fish such as grouper,
  • add   2 medium fennel bulbs (sometimes called anise, about 1 3/4 pounds),
  • add   1 large onion, chopped coarse
  • add   Accompaniments: baguette slices brushed with olive oil, rubbed with a garlic clove half, and toasted
  • add   1 teaspoon salt, or to taste
  • add   &nbsp;pulled off
  • add   1 1/2 pounds white fish fillets such as grouper or halibut, cut into large
  • add   18 littleneck clams (about 2 pounds)
  • add   two 28-ounce cans whole tomatoes, drained and chopped coarse
  • add   2 carrots, chopped coarse
  • add   1 bunch parsley stems, washed well and spun dry
  • add   &nbsp;drained
  • add   2 tablespoons tomato paste
  • add   4 garlic cloves, crushed
  • add   1 cup dry white wine<p>1 cup dry white wine
  • add   12 cups water


  1. In a large heavy kettle cook leeks, celery, fennel bulbs, and onion in oil over moderate heat, stirring occasionally, until softened, about 10 minutes. In a very small bowl combine saffron and hot water. Add saffron mixture to vegetables with stock, wine, tomatoes, garlic, bay leaves, tomato paste, parsley, salt, pepper, and reserved fennel fronds. Bring mixture to a boil and simmer, covered, 45 minutes. Pour mixture through a large sieve into a heatproof bowl, reserving vegetables (but discarding bay leaves) for another use if desired.
  2. Return broth to kettle and bring to a simmer. Add fish and cook, covered, 10 minutes, or until opaque and cooked through. Transfer fish with a slotted spoon to a large platter and cover with foil to keep warm. To broth add lobsters and cook, covered, 12 minutes. Transfer lobsters with tongs to platter and cover with foil. To broth add mussels and clams and cook, covered, stirring occasionally, until shells open, about 4 minutes. With slotted spoon transfer mussels and clams to platter, discarding any unopened ones.
  3. Pour hot broth into bowls and serve with seafood and toasts.
  4. To make fish stock:
  5. In a large heavy kettle combine all ingredients. Bring mixture to a boil and simmer, covered, 45 minutes. Pour stock through a fine sieve into a heatproof bowl, discarding solids, and cool. Fish stock may be made 1 day ahead and chilled, covered. Makes about 8 cups.

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