Berghoff Restaurant Bouillabaisse

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Total Time
50mins
Prep
30 mins
Cook
20 mins

When I got my first job, I used my first paycheck to treat my parents to dinner at the Berghoff Restaurant. It was Friday, and bouillabaisse was the special. There was no salmon in it then; at least, I don't remember any. This isn't cheap, so as with any fresh fish dish, use whatever combination of fish and shellfish is available and seems fresh. From the Berghoff Family Cookbook.

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Ingredients

Nutrition

Directions

  1. Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
  2. Simmer for 15 minutes.
  3. Add all the seafood.
  4. Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
  5. Season with salt and pepper.