Total Time
1hr
Prep 15 mins
Cook 45 mins

I'm sure there are French chefs out there with rather strong opinions as to what classifies as a Bouillabaisse. I'm certainly no French chef. I was looking for a healthy way to enjoy seafood. Since its winter here in NY, a piece of grilled fish just didn't seem hearty enough to do the trick. My mom gave me a few different recipes that I pieced together to create my own version of this delicious fish stew. Feel free to substitute the seafood for whatever looks fresh at the market that day.

Ingredients Nutrition

Directions

  1. Heat olive oil in a deep skillet; sauté celery, green pepper, onion, and garlic until soft.
  2. Add bay leaf, thyme, and crushed red pepper to the vegetables and sauté for a minute or so.
  3. Add wine, clam juice, tomatoes, ¼ cup water and lemon juice. Bring to a boil. Drop to a simmer, cover and cook for 30 minutes. Give it a stir every so often and add the additional ¼ cup water if the sauce looks too thick.
  4. Add fish filets and clams. Cover and cook for 5 minutes or until fish flakes easily with a fork and the clams pop open.
  5. Add shrimp and scallops. Simmer uncovered until cooked through, approximately 3 minutes.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve with toasted baguette.
Most Helpful

5 5

This recipe was so good. I added a cup of chicken broth and less red pepper flakes. My husband raved over it. This is a 10 in our book :)