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:-

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

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