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1/1 Photo of Bouillabaisse
A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make Shrimp Stock (2 Methods) do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable.
Units: US | Metric
Serving Size: 1 (463 g)
Servings Per Recipe: 6
The following items or measurements are not included: