Ann's Christmas Eve Bouillabaisse

Ann's Christmas Eve Bouillabaisse

3
maziekate 0

"This is my mom's recipe, and it is a treat. Most everyone wants second helpings (and even thirds)! For this recipe, a little saffron goes a long way and one can never have too much fennel; the seafood is suggested but you can change this recipe according to your taste!"

Ingredients

1 h 20 m servings 371 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.
  2. Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.
  3. Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.
  4. Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.

Footnotes

  • Cook's Note
  • I buy cooked shrimp to save time. If you want to add shrimp to your bouillabaisse, stir it into the soup just long enough to reheat.

Reviews

3

I have made this recipe several times for my family and they love it. You can change out the seafood for whatever may be on sale and to just change it up a bit. I also used less leaks in my re...

For me, this needs to sit overnight.. I also add lobster just before serving to hold flavor and preserve texture..

I made this for Christmas Eve last year and I am making it again. We love this so much with a fresh loaf of baguette!