Bouillabaisse

Bouillabaisse
Photo by Becky Luigart-Stayner

Ingredients

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

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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