Recipe by MizzNezz
An easier bouillabaisse to make, this one is quick and tasty! Just add a crusty loaf of bread and a salad.
Top Review by 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.
- 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
- 1⁄2 teaspoon turmeric
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- In dutch oven on med heat, bring oil and 1/4 cup clam juice to a boil.
- Add onions, leeks, garlic and potatoes.
- Cook and stir for 4 minutes.
- Add remaining clam juice, and tomatoes (with juice); bring to a boil.
- Cook and stir for 10 minutes.
- Add halibut, scallops and shrimp; cook and stir for 5 minutes.
- Stir in herbs and salt and pepper.
- Cook 1 more minute.