My Good Bouillabaisse

MizzNezz's Note:

An easier bouillabaisse to make, this one is quick and tasty! Just add a crusty loaf of bread and a salad.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 16 ounces clam juice
• 1 cup chopped onion
• 2 leeks , thinly sliced
• 5 cloves garlic , minced
• 12 ounces small potatoes , quartered
• 1 (28 ounce) can Italian plum tomatoes , chopped
• 1 lb halibut , cut into 2 in cubes
• 8 ounces bay scallops
• 8 ounces large shrimp , peeled and cleaned
• 2 teaspoons basil
• 1 teaspoon thyme
• 1 teaspoon tarragon
• 1 teaspoon parsley
• ½ teaspoon turmeric
• 1 teaspoon salt
• ¼ teaspoon pepper

Directions:

1. In dutch oven on med heat, bring oil and 1/4 cup clam juice to a boil.
2. Add onions, leeks, garlic and potatoes.
3. Cook and stir for 4 minutes.
4. Add remaining clam juice, and tomatoes (with juice); bring to a boil.
5. Cook and stir for 10 minutes.
6. Add halibut, scallops and shrimp; cook and stir for 5 minutes.
7. Stir in herbs and salt and pepper.
8. Cook 1 more minute.

Reviews

[Sackville]

This is definitely a more simple version of bouillabaisse than I am used to but a good thick one that is isn't overly complicated or time consuming. I had to use some different fish (mussels and cod, instead of halibut and scallops) because of what was available in my store, but I think this recipe is easily adaptable to any number of seafood combinations. I did have to cook it for about 15 minutes longer than indicated though before the potatoes were totally done, and added a bit extra water as a result.

[ChefMarvelIris]

Wonderful recipe. I added a can of clams, some crab meat, the juice of 2 lemons and saffron and what was originally a wonderful recipe by itself, became awesome to suit the taste of my family. The more fish/shellfish the better. I'm going to try this later in the season with mussels and lobster included.