Quick "n" Easy Bouillabaisse for Two

Total Time
Prep 15 mins
Cook 15 mins

Serve this scrumptious soup with crusty bread. Cook as close to serving time as possible. Out of a cookbook called "The Summertime Cookbook".

Ingredients Nutrition


  1. Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
  2. Scrub mussels, remove beard.
  3. Shell and devein shrimp, leaving tails intact.
  4. Combine water and wine in pan, bring to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
  5. Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
  6. Add reserved stock, undrained crushed tomatoes, tomato paste, sauces, sugar and saffron to pan.
  7. Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.
Most Helpful

For a quick make, not bad. We will make again with a few changes. Less tomatoes, more safron.

Cheri C. November 10, 2014

Tastes good, but this quick version lacks the depth of other bouillabaise recipes..

Sue Lau March 20, 2013