Advertisement

Gulf Coast Summer Bouillabaisse

Cookstr
  • Course: Main Course
  • Total Time: Under 1 Hour
  • Skill Level: Easy
  • Cost: Moderate
    • Print
    • Recommend
    gulf-coast-summer-bouillabaisse

    Photo by Joseph De Leo

    This seafood bouillabaisse, thick with vegetables and seafood, is one of our light summer entrees. With vine-ripened tomatoes and the abundance of seafood that's at its peak in the summer, this one-dish meal is a seasonal treat that we all look forward to.

    INGREDIENTS
    • 3 stalks celery, in medium dice
    • 1 medium onion, in medium dice
    • 2 medium green bell peppers.  in medium dice
    • 16 cloves garlic, peeled and thinly sliced
    • 1 tablespoon olive oil (you may not need it)
    • Kosher salt and freshly ground black pepper to taste
    • 1 medium head fennel, in medium dice
    • 2 bay leaves
    • 2 quarts Seafood Stock or Chicken Stock
    • ½ pound new potatoes, sliced 1/8 inch thick
    • 2 large tomatoes, cored, peeled, seeded, and cut in medium dice (use canned chopped tomatoes if fresh ones are out of season)
    • ½ pound fish fillets, in large dice (use any saltwater fish, such as flounder, sea trout, redfish, or snapper)
    • ½ pound medium shrimp, peeled
    • 1 pint shucked oysters
    • 1 tablespoon chopped fresh tarragon or basil
    • ½ pound crabmeat, any variety, picked clean of shell
    • 1 bunch green onions, thinly sliced

    Directions

    Place the celery, diced onion, peppers, and garlic in a large stockpot. Turn the heat to high, stir, and cook until the vegetables give up their liquid and are tender, about 8 to 9 minutes. If the vegetables start to stick, add the olive oil. Season with salt and pepper.

    Add the fennel and bay leaves, sauté for 1 minute, add the stock and potatoes, and bring to a boil. Skim and simmer, stirring occasionally, for 5 minutes or until the potatoes are about half-cooked (test by removing a slice and cutting it). Add the tomatoes, stir, and simmer for about 7 minutes.

    Add fish fillets and shrimp, stir, and simmer for about 1½ minutes, or until the seafood looks halfway cooked. Stir in the oysters and herbs. Cook for about 1 minute, until the edges of the oysters curl. Add the crabmeat, stir, simmer, and adjust seasoning. Turn off heat.

    Serve in large bowls, and sprinkle with green onions.


    © 2000 Commander's Palace, Inc.
    NUTRITIONAL INFORMATION

    Nutrients per serving

    This recipe serves 6. Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Seafood Stock or Chicken Stock. For nutritional information on Seafood Stock or Chicken Stock, please follow the links above.

    252 kcal
    16 % daily value
    97 % daily value
    3 % daily value
    1065 mg
    97 mg
    28 g
    4 g
    4 g
    22 g
    136 mg
    649 mg
    1 g
    6 g
    35 % daily value

    SEARCH RECIPES

    Enter an ingredient, course or keyword and get cooking!

    FROM THE KITCHEN OF...

    Discounts & Benefits

    Grocery Coupon Center

    Members get grocery coupons from Grocery Coupon Center powered by Coupons.com.

    Dunkin Donuts

    Members get a free Donut with the purchase of a Large or Extra Large Hot Coffee at Dunkin' Donuts.

    Denny's Ranchero Tilapia

    Members receive 20% off their total check every day from 4 p.m. to 10 p.m. at participating Denny’s locations.

    Member Benefits

    Members receive exclusive member benefits & affect social change. Join Today

    Being Social

    Featured
    Groups

    Love to Cook

    Compare family recipes for Strawberry Shortcake and other summer favorites. Discuss

    Health Nuts - AARP community group

    Health Nuts

    Get into a healthy state of mind with heart-smart recipes, fitness tips, stress relievers, and more. Discuss