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
- 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.
- 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.
- 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.
- 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.
- Discard the bay leaf. Serve hot with warm tortillas or sourdough bread.
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Oh does that look perfect for a freezing cold day. Some nice fresh bread to dunk in there – heaven.
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!
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.
Looks like the sort of thing I’d eat everyday if I could! So warm and cosy!!
It looks more friendly than Bouillabaisse. I’m always turned off by the sea monsters in my dish.
YUM! That looks soul satisfying!
Soul satisfying it was. Thanks!