Summer Bouillabaisse

Summer Bouillabaisse
Marcus Nilsson

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
tablespoon
olive oil
1
large bulb fennel, thinly sliced
4
stalks celery, thinly sliced
4
cloves garlic, thinly sliced
1
cup
dry white wine
1
pound
cod fillet, skin removed; cut into 2-inch pieces
1
pound
large shrimp, peeled and deveined
2
pounds
tomatoes, chopped
1
pound
mussels, scrubbed
1
tablespoon
red wine vinegar
kosher salt and pepper
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.
Kate Merker
June 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 20 %
  • Protein 40 g
  • Carbohydrate 20 g
  • Sugar 6 g
  • Fiber 5 g
  • Fat 8 g
  • Sat Fat 1 g
  • Sodium 795 mg
  • Cholesterol 111 mg
What does this mean? See Nutrition 101.

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