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How To Make Bouillabaisse: A Delicious Fisherman’s Stew Originating in France | Recipe

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In this post, you will learn how to make Bouillabaisse: A Delicious Fisherman’s Stew Originating in France and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Bouillabaisse: A Delicious Fisherman’s Stew Originating in France.

The Ingredients:-

  • 4 large scallops
  • 8 oz Atlantic cod, cut into large pieces
  • 4 oz halibut steak, cut into large pieces
  • 12 littleneck clams
  • 8 large shrimp, peeled and deveined, tails on
  • 4 cups of fish stock or clam juice
  • 4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 ½ inch size
  • 1 of 14.5 oz canned crushed tomatoes
  • A pinch of saffron threads
  • ½ C white wine
  • 3 or 4 garlic cloves, skinned and minced
  • 1 small fennel bulb, sliced thin and fronds reserved for garnish
  • 1 red onion, sliced thin
  • 2 T good olive oil
  • ¼ C sour cream
  • ¼ C mayonnaise
  • 2 T crushed garlic
  • 1 T fish stock or clam juice
  • Juice of ½ lemon
  • 1 t sweet paprika
  • 1 pinch saffron
  • 1 pinch cayenne pepper
  • Several grinds of black pepper
  • Garlic French bread, baguette or other dipping bread

The Instructions:-

  1. In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.
  2. Remove from refrigerator and let warm to room temperature during last half hour of cooking.


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