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Bouillabaisse

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“I'm sure there are French chefs out there with rather strong opinions as to what classifies as a Bouillabaisse. I'm certainly no French chef. I was looking for a healthy way to enjoy seafood. Since its winter here in NY, a piece of grilled fish just didn't seem hearty enough to do the trick. My mom gave me a few different recipes that I pieced together to create my own version of this delicious fish stew. Feel free to substitute the seafood for whatever looks fresh at the market that day.”
READY IN:
1hr
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a deep skillet; sauté celery, green pepper, onion, and garlic until soft.
  2. Add bay leaf, thyme, and crushed red pepper to the vegetables and sauté for a minute or so.
  3. Add wine, clam juice, tomatoes, ¼ cup water and lemon juice. Bring to a boil. Drop to a simmer, cover and cook for 30 minutes. Give it a stir every so often and add the additional ¼ cup water if the sauce looks too thick.
  4. Add fish filets and clams. Cover and cook for 5 minutes or until fish flakes easily with a fork and the clams pop open.
  5. Add shrimp and scallops. Simmer uncovered until cooked through, approximately 3 minutes.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve with toasted baguette.

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