Bistro Bouillabaisse

Name: Bistro Bouillabaisse
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Global
Ingredients: 59 milliliters thinly sliced celery; 237 milliliters bottled clam juice; 0 teaspoons dried tarragon; 0 teaspoons dried thyme; 118 milliliters dry white wine; 1 teaspoons fennel seed; 2 Tbsps chopped fresh flat-leaf parsley; 1 garlic clove , minced; 0 teaspoons fresh ground black pepper; 113 grams grouper or other firm white fish fillets, cut into 1-inch pieces; 59 milliliters julienne-cut leek; 8 littleneck clams; 142 grams lobster tails , split in half lengthwise; 6 mediums mussels , scrubbed and debearded; 1 Tbsp olive oil; 118 milliliters vertically sliced onion; 177 milliliters diced plum tomato; 1 dash crushed saffron thread; 6 larges shrimp , peeled and deveined; 118 milliliters tomato juice; 1 Tbsp Pernod or sambuca romana (licorice-flavored liqueur)

Bistro Bouillabaisse is a gluten free, dairy free, and primal recipe with 1 servings. This main course has 623 calories, 49g of protein, and 18g of fat per serving. This recipe covers 45% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. If you have celery, littleneck clams, grouper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Bistro Bouillabaisse, My simplified Fish Bouillabaisse — Ma bouillabaisse version simplifiée, and Bouillabaisse are very similar to this recipe.