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    You are in: Home / Recipes / Bouillabaisse Recipe
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    Bouillabaisse. Photo by The Kissing Cook

    1/2 Photos of Bouillabaisse

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    The Kissing Cook's Note:

    This is a variation of Cioppino (Italian Seafood Stew). This recipe blends the subtle flavors of shellfish with spicy Italian sausage. The stock can be made ahead and reheated when ready to add seafood. I can serve the stock to "NON-FISH" lovers as well! Your guests will go crazy with this one. Serve with a loaf of crusty bread so they can get all of the stock!

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    Units: US | Metric


    1. 1
      Heat olive oil in large Dutch oven or flameproof casserole over medium heat. Add sausage, mushrooms and onions and cook, stirring frequently and breaking up sausage with a fork until sausage loses pink color, about 10 minutes.
    2. 2
      Stir in tomatoes. Bring mixture to boil.
    3. 3
      Reduce heat to low and simmer 5 minutes. Pour in wine and clam juice. Return mixture to boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Add basil and garlic and cook 5 minutes longer.
    4. 4
      Stock can be prepared ahead to this point. Either refrigerate until ready to use (usually 24 hours) or freeze.
    5. 5
      Before serving, transfer stock to a pot large enough to accommodate stock and shellfish. Bring to boil over high heat.
    6. 6
      Reserve half of the parsley for garnish and add remaining parsley to the pot. Add clams. Reduce heat to medium high and simmer until some clams open. Add remaining shellfish and simmer until done (about 5 – 10 minutes) DISCARD ANY CLAMS THAT DO NOT OPEN.
    7. 7
      Ladle into bowl and sprinkle with reserved parsley. Serve with fresh pasta.

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    Ratings & Reviews:

    • on January 14, 2007


      This was a great bouillabaisse. I added 2 T of Old Bay seasoning just because I'm a spciy type. It's a definite keeper!

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    Nutritional Facts for Bouillabaisse

    Serving Size: 1 (463 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 448.9
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 6.2 g
    Cholesterol 153.2 mg
    Sodium 1234.9 mg
    Total Carbohydrate 18.3 g
    Dietary Fiber 2.3 g
    Sugars 7.1 g
    Protein 40.8 g

    The following items or measurements are not included:

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