“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!” - by maziekate
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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.
- 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.
- Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.
Nutrition
Amount Per Serving (10 total)
- Calories
- 371 cal
- 19%
- Fat
- 13.7 g
- 21%
- Carbs
- 10.1 g
- 3%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 recipe a..." See morend liked it better. This is a really easy recipe to tweak to your taste. The flavor is amazing!"
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