Summer Bouillabaisse

summer-bouillabaisse
Photo by Marcus Nilsson
Summer Bouillabaisse 3.3 47 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 335 calories
    • Calories 20 calories from fat
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 111 mg
    • Sodium 795 mg
    • Protein 40 g
    • Carbohydrate 20 g
    • Sugar 6 g
    • Fiber 5 g

Heat the oil in a large saucepan or Dutch oven over medium-high heat.Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes.Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.Stir in the vinegar and ½ teaspoon each salt and pepper. Sprinkle with the tarragon before serving.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 large bulb fennel, thinly sliced
  3. Check 4 stalks celery, thinly sliced
  4. Check 4 cloves garlic, thinly sliced
  5. Check 1 cup dry white wine
  6. Check 1 pound cod fillet, skin removed; cut into 2-inch pieces
  7. Check 1 pound large shrimp, peeled and deveined
  8. Check 2 pounds tomatoes, chopped
  9. Check 1 pound mussels, scrubbed
  10. Check 1 tablespoon red wine vinegar
  11. Check kosher salt and pepper
  12. Check 2 tablespoons fresh tarragon, chopped

Directions

  1. Heat the oil in a large saucepan or Dutch oven over medium-high heat.
  2. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.
  3. Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes.
  4. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.
  5. Stir in the vinegar and ½ teaspoon each salt and pepper. Sprinkle with the tarragon before serving.