downloadEmail This Post


Prep: 20 minutes
Cook: 35 minutes • Serves: 8

16 (3/4-inch-thick) bias-cut baguette slices
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 small fennel bulb, thinly sliced
1/2 large leek, thinly sliced (about 1-1/2 cups)
2 garlic cloves, minced
1 pound red potatoes, chopped (about 6 potatoes)
1 can (14.5 ounces) diced tomatoes
6 cups seafood stock
1/4 cup brandy
1/2 teaspoon kosher salt
1/8 teaspoon saffron (optional)
2 pounds seafood such as lobster tails (4 to 5 ounces each), cod/halibut fillets (cut into 1-1/2-inch pieces), clams, mussels, scallops and/or raw 16-20 count shell-on shrimp, thawed if necessary

1. Preheat oven to 350°. Brush both sides of baguette slices with butter; place in single layer on rimmed baking pan. Bake 12 minutes or until golden brown and toasted.

2. In large saucepot, heat oil over medium-high heat. Add fennel and leek; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Reduce heat to medium; stir in potatoes, tomatoes with their juice, stock, brandy, salt and saffron, if desired; cover and cook 15 minutes or until potatoes are tender and liquid has reduced by a quarter, stirring occasionally. Reduce heat to medium-low.

3. If using lobster tails, with scissors, cut underside of tail shells lengthwise down center; with fingers, spread shells apart slightly. Add lobster tails to saucepot; cover and cook 4 minutes. Add cod and halibut; cover and cook 2 minutes. Add clams, mussels, scallops and shrimp; cover and cook 5 minutes or until lobster, scallops and shrimp turn opaque throughout, internal temperature of fish reaches 145°, and clam and mussel shells open. Makes about 14 cups.

4. Serve Bouillabaisse with toasted baguette slices.

Approximate nutritional values per serving (1-3/4 cups):
268 Calories, 7g Fat (2g Saturated), 67mg Cholesterol,
935mg Sodium, 30g Carbohydrates, 3g Fiber, 17g Protein

Chef Tip:
If using a larger lobster tail (6-8 ounces), cook 1 minute longer before adding the rest of the seafood/fish. Once Bouillabaisse is finished cooking, use scissors to cut the tail lengthwise in half, then crosswise in half and return to saucepot.