Bouillabaisse

Bouillabaisse
Photo by Becky Luigart-Stayner

Ingredients

  • 4 cups coarsely chopped tomato (about 1 1/2 pounds)
  • 1 pound skinned halibut fillets or other lean white fish fillets, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • ½ pound medium shrimp, peeled and deveined
  • 4 garlic cloves, minced
  • 2 cups coarsely chopped celery
  • ½ teaspoon dried thyme
  • + 10 more ingredients
    • 1 ½ cups coarsely chopped carrot
    • ¼ teaspoon black pepper
    • 22 small clams, scrubbed (about 1 3/4 pounds)
    • 30 small mussels, scrubbed and debearded (about 1 1/2 pounds)
    • 3 (1 1/4-pound) whole lobsters
    • 2 bay leaves
    • ½ teaspoon saffron threads, crushed
    • 2 cups chopped onion
    • 8 cups water
    • ½ teaspoon salt

Bring water to a boil in an 8-quart stockpot. Plunge lobsters headfirst into water. Return to a boil; cover, reduce heat, and simmer 12 minutes. Remove lobsters from water (do not drain); cool. Remove meat from cooked lobster tails and claws; cut into 1-inch pieces, reserving shells. Cover and re...

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Comments

Variations on Bouillabaisse

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