ANN'S CHRISTMAS EVE BOUILLABAISSE
This is my mom's recipe, and it is a treat. Most everyone wants second helpings (and even thirds)! For this recipe, a little saffron goes a long way and one can never have too much fennel; the seafood is suggested but you can change this recipe according to your taste!
Provided by maziekate
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.
- Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.
- Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.
- Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 10.1 g, Cholesterol 91.9 mg, Fat 13.7 g, Fiber 1.2 g, Protein 37.7 g, SaturatedFat 2 g, Sodium 641.3 mg, Sugar 2.8 g
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dave redi
[email protected]Overall, this was a good bouillabaisse. The flavors were good and the seafood was cooked well. However, I think it could have been better with a few tweaks to the recipe.
Kathy Mills
[email protected]This bouillabaisse was a bit too spicy for my taste. I would recommend using less cayenne pepper next time.
Grace Fiagbedzi
[email protected]I followed the recipe exactly and the bouillabaisse turned out perfect. It was so easy to make and so delicious. I will definitely be making this again.
Benjamin Okafor
[email protected]This bouillabaisse was absolutely delicious! I will definitely be making it again.
SAMUEL MURIITHI
[email protected]This bouillabaisse is a must-try for seafood lovers! The broth is rich and flavorful, and the seafood is cooked to perfection. I highly recommend it.
Sophie Bae
[email protected]I would give this bouillabaisse a 3 out of 5 stars. It was good, but not great.
Oscar Hill
[email protected]This bouillabaisse was a bit disappointing. The broth was bland and the seafood was overcooked.
Dream Smpfanpage
[email protected]Overall, this was a good bouillabaisse. The flavors were good and the seafood was cooked well. However, I think it could have been better with a few tweaks to the recipe.
JT Tom
[email protected]The broth was a bit too salty for my liking. I would recommend using less salt next time.
faithmarie toles
[email protected]This bouillabaisse was a bit too fishy for my taste. I think I would have preferred it with less seafood.
Babu Reyyan
[email protected]I followed the recipe exactly and the bouillabaisse turned out perfect. It was so delicious and flavorful. My guests were all very impressed.
A N DIP YT
[email protected]This bouillabaisse was amazing! The flavors were incredible and the seafood was so fresh. I will definitely be making this again.
Lilian Harry
[email protected]I made this bouillabaisse for my Christmas Eve dinner and it was a huge success! Everyone loved it. The broth was so flavorful and the seafood was cooked to perfection.
Sarah Tshilumba
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The bouillabaisse is absolutely delicious and is perfect for a special occasion dinner.
Anitha Amahle
[email protected]I've made this bouillabaisse several times now, and it's always a crowd-pleaser. The key is to use fresh, high-quality seafood. I also like to add a bit of saffron to the broth for extra flavor.
Ali Raza bodla Pakistan zindabad
[email protected]This bouillabaisse was a hit with my family! The flavors were rich and complex, and the seafood was cooked perfectly. I especially loved the addition of the Pernod, which gave the dish a lovely anise flavor.