French, Seafood, Soups

Sopa de Mariscos (Bouillabaisse)

Sopa de Mariscos

Sopa de Mariscos

It’s more a Sopa de Mariscos than a Bouillabaisse but it’s similar and very delicious. Serves 6

  • 1 pound gold potatoes, quartered or cut into bite sized pieces
  • 1/4 cup olive oil, divided
  • 1 sweet onion, finely chopped
  • 1 carrot, peeled and grated
  • 4 to 5 cloves garlic, minced
  • 1 large (or 2 small) fennel bulb, diced
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 – 14.5 ounce can diced tomatoes, with the juice
  • 1 bay leaf
  • 64 fl oz fish stock (8 cups)
  • 1 pound white fish such as halibut or tiliapia, thawed and cut into smaller 1-1/2 inch pieces or so
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound scallops, thawed
  • 24 mussels
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • juice of one lemon
  1. Add potatoes to about 3 quarts water in a large pot and boil for 5 minutes until potatoes can be pierced with a fork. Drain potatoes and set aside.
  2. In a large pot (6 quarts) heat to medium-high 2 tablespoons olive oil. Add the onions and carrot and cook stirring frequently for 5 minutes. Add garlic, fennel, parsley and thyme and cook stirring frequently for 5 minutes. Add the tomatoes with the juice and cook for 10 minutes.
  3. Add the fish stock and bay leaf and bring to a boil. Add remaining 2 tablespoons olive oil and continue to boil for 10 minutes.
  4. Reduce heat to a simmering boil and add the fish, shrimp, scallops, mussels and potatoes. Add salt, pepper, lemon. Cover and boil for 3 minutes until all the mussels open. Discard any mussels that do not open.
  5. Discard the bay leaf. Serve hot with warm tortillas or sourdough bread.
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Discussion

7 thoughts on “Sopa de Mariscos (Bouillabaisse)

  1. Oh does that look perfect for a freezing cold day. Some nice fresh bread to dunk in there – heaven.

    Posted by dianeskitchentable | January 20, 2013, 12:52 pm
    • Thank you. I actually printed Niki’s Stuffed Chicken Wrapped in Prosciutto recipe. I was going to make a Chicken Scaloppine with Wine Sauce but the store was out of thighs so I bought chicken breasts. When I got home I thought of your recipe. I’ll have to improvise a few ingredients I’m missing, the chicken will be breaded and I’m making the wine sauce. I hope it turns out good!

      Posted by Unwind Cooking | January 20, 2013, 6:49 pm
      • I think we all just have to meddle in recipes, it’s just one of those things. I’d love to hear how yours comes out. I know Niki’s friends really enjoyed it.

        Posted by dianeskitchentable | January 21, 2013, 2:11 pm
  2. Looks like the sort of thing I’d eat everyday if I could! So warm and cosy!!

    Posted by Gemma Derbyshire | January 17, 2013, 12:38 pm
  3. It looks more friendly than Bouillabaisse. I’m always turned off by the sea monsters in my dish.

    Posted by fionaward | January 17, 2013, 9:18 am
  4. YUM! That looks soul satisfying!

    Posted by For The Love of Food | January 17, 2013, 8:07 am

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