Summer Bouillabaisse

summer-bouillabaisse
Photo by Marcus Nilsson
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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
  • June 2008

Ingredients

  1. Check 1tablespoon 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 1cup dry white wine
  6. Check 1pound cod fillet, skin removed; cut into 2-inch pieces
  7. Check 1pound large shrimp, peeled and deveined
  8. Check 2pounds tomatoes, chopped
  9. Check 1pound mussels, scrubbed
  10. Check 1tablespoon red wine vinegar
  11. Check kosher salt and pepper
  12. Check 2tablespoons 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.