Easy Seafood Bouillabaisse

* This quick and simple recipe will work with almost any combination of fish and or seafood. Either use all your favorites or use up your leftovers. Cooked fish can be added in the last couple of minutes. You can make your fish stock from scratch or buy ours already made (much easier).


* 2 lbs fresh mussels, rinsed (only use the closed ones)
* 2 lbs firm fish fillets, (grouper, snapper, marlin, etc.)skinned and cut into 1 inch pieces
* 1 lb medium peeled and deveined gulf shrimp
* 1/2 cup extra virgin olive oil
* 1 1/2 tablespoons fresh garlic, finely chopped
* 2 cups onions, chopped
* 2 cups canned whole Italian tomatoes, coarsely chopped
* 1 teaspoon fennel seeds
* 1/3 teaspoon saffron
* 1 teaspoon kosher salt
* 2 teaspoons black pepper
* 1/2 cup dry white wine
* 8 cups fish stock


* Heat olive oil in a large pan, saute garlic and onions over medium heat for 2 to 3 minutes. Add tomatoes, fennel seeds, saffron, salt, pepper, and wine. Simmer 5 minutes. Add fish stock and bring to a boil, add fish, lower heat to a slow boil. Gently boil for 5 minutes. Add shrimp and mussels, cover with a lid and gently boil for 6 to 8 minutes. Lower flame, remove lid and taste for seasoning adjustments. Remove and discard any unopened mussel shells. Serve with a good crusty bread.
* This recipe serves 6 people

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Phone: (859) 266-8888, Email: lee@lexseafood.com