Recipe Cuisine: French

Recipe Category: Soups, Stews, Chili

Yield: 4 Servings

Ingredients:

For Bouillabaisse
• 1 Qt Bouillabaisse Stock
• 1 Yellow Onion peeled, chopped
• 1 Clove Garlic peeled, chopped
• .25 ea Fennel Tops chopped
• 4 Tomatoes diced
• 1 squeezed Fresh Lemon
• 4 fl oz Wine White (cooking)
• 1 fl oz Olive Oil
• White Pepper to taste
• Salt to taste


For Seafood

• 4 count - Shrimp Green Raw without tails
• 8 count - Mussel in Shell
• 24 dices (4 oz) - Tilapia & Grouper
• 4 count - Clams Steamer (frozen)
• 1 fl oz Olive Oil
• 4 Sprigs - Herb Basil
• 2 fl oz Wine White (cooking)

Instructions:

• Peel & Cut Onion & Fennel into rough Dices. Blend Onion, Garlic & Fennel to a smooth paste separately and cut Fresh Tomatoes into 1 inch Dices.
• Heat up Olive Oil and sauté Onion & Garlic Paste till cooked or to a light Pink color.
• Add Fennel & Tomato Dices and continue to sauté. Deglaze with White Wine, add Salt & White Pepper, simmer for 5 minutes.
• Add Bouillabaisse Stock, bring to a boil and simmer for 10 minutes. Check seasoning. Keep aside.


Finish & Presentation

• Heat up Olive, and add Shrimps, sauté lightly and add Mussels, Clams. Continue to sauté and add fish dices in the end.
• Deglaze with White Wine and simmer for another 2 minutes.
• Add the prepared Bouillabaisse stock. Continue to simmer till Seafood is cooked adjust seasoning.
• Infuse with Basil Sprigs and hold on Induction.
• Serve to order in Individual Soup Bowls garnished with 2 croutons & one slice of garlic bread.
• Note: Each portion should include; 1 ea shrimp, 2 ea Mussels, 6 ea fish cubes, 1 ea Clam.

Nutrition Facts:

Additional nutrition information is currently not available.

Video:

Date Created: 2016-01-01

Last Modified: 2025-12-20

This recipe provided to you by:

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