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Summer Bouillabaisse

Summer Bouillabaisse
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2008

Nutritional Information

  • Per Serving
  • Calories 335Calories From Fat 20%
  • Protein 40g
  • Carbohydrate 20g
  • Sugar 6g
  • Fiber 5g
  • Fat 8g
  • Sat Fat 1g
  • Sodium 795mg
  • Cholesterol 111mg
What does this mean? See Nutrition 101 .

Quick Tip

Sea Bass and Cucumbers in Champagne Sauce
This stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives, so buy what looks best at the market.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.