Bistro Bouillabaisse

Name: Bistro Bouillabaisse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 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 seeds; 2 Tbsps chopped fresh flat-leaf parsley; 1 garlic clove, minced; 113 grams grouper or other firm white fish fillet, cut into 1-inch pieces; 59 milliliters julienne-cut leek; 8 littleneck clams; 142 grams lobster tail, split in half lengthwise; 6 mediums mussels, scrubbed and debearded; 1 Tbsp olive oil; 118 milliliters vertically sliced onion; 1 Tbsp Pernod or sambuca (licorice-flavored liqueur); 177 milliliters diced plum tomato; 1 Dash crushed saffron threads; 6 larges shrimp, peeled and deveined; 118 milliliters tomato juice

Bistro Bouillabaisse might be just the main course you are searching for. This recipe makes 2 servings with 332 calories, 24g of protein, and 9g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of pepper, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a large saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently.

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Garlic

Onion

Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes.

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Fennel Seeds

Tarragon

Liqueur

Saffron

Tomato

Thyme

Wine

Add juices and pepper; bring to a simmer. Cook 10 minutes.

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Pepper

Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open.

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Grouper

Clams

Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels.

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Lobster

Mussels

Shrimp

Clams

Garnish with parsley.

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Parsley

Wine note: In the south of France, where it originated, bouillabaisse is enjoyed with a wine that's considered obligatory and the perfect match: ros. Ros will work throughout this entire menu, from the crab cocktail to the crepes. A still ros would be fine, but why not heighten the pleasure (and romance) and serve a California sparkling ros? Gloria Ferrer's nonvintage Brut Ros is smashing at $ -Karen MacNeil

Ingredients you will need

Bouillabaisse