Bouillabaisse Provencal
This is truly a seafood lover's dish.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
- ¼ cup Olive Oil
- 2 Diced Onions
- 3 cloves Minced Garlic
- 2 cups White Wine
- 2 cups Vegetable Stock (or seafood stock)
- 1 can Diced Tomatoes (large can)
- 1 bunch Chopped Flat Leaf Parsley (small bunch)
- 1 bunch Chopped Basil (small bunch)
- 1 bunch Chopped Tarragon (small bunch)
- 1 tbsp Salt
- ½ tbsp Crushed Black Pepper
- 30 Little Neck Clams (3-4 pieces per person)
- 30 Mussels (3-4 pieces per person)
- 30 Sea Scallops (3-4 pieces per person)
- 30 Shrimp (raw, cleaned, deveined; 3-4 pieces per person)
- 30 Baby Lobster Tails (leave in shell - 'langoustines'; 3-4 pieces per person)
- 30 2" Chunks of Cod (3-4 pieces per person)
- Lemons (a squeeze for garnish)
- Crusty French Bread
In large stock pot sauté Olive Oil, Onions and Garlic.
Add White Wine, Vegetable Stock and Diced Tomatoes. Cook on low heat for 15-20 minutes so tomatoes don't taste raw.
Add Flat Leaf Parsley, Basil and Tarragon. Add Salt and Black Pepper to taste.
Add Little Neck Clams, Mussels, Sea Scallops, Shrimp, Baby Lobster Tails and Cod. Toss seafood to well coat with sauce.
Cover and cook for about 5 minutes until clams and mussels open and shrimp are pink and lobster shells are red.
Serve in large bowls and garnish with a squeeze of fresh lemon and lots of crusty bread to soak up the delicious sauce/broth.
Keyword Bouillabaisse, Clams, Cod, Lobster, Mussels, Provencal, Scallops, Shrimp