Bouillabaise fish and seafood
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 1 h 5 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- Broth
- 1 Tbsp. (15 mL) butter*
- ¼ red onion, diced
- 1 leek, white part only, diced
- 1 stalk celery, diced
- 1 garlic clove, chopped
- ¼ cup (60 mL) dry white wine
- 3 cups (750 mL) fish stock
- 1 18-oz. (540 mL) tin diced tomatoes*
- 2 Tbsp. (30 mL) tomato paste*
- 1 4-oz. (142 g) tin Irresistibles clams in their own juice*
- ½ tsp. (2 mL) Irresistibles fennel seed*
- ½ tsp. (2 mL) Irresistibles lemon juice*
- Fish and Seafood
- 2 lobster tails, cut in 2 lengthways, or 8 scampi
- 5 oz. (150 g) fresh salmon, cut into 1-in. (2.5-cm) cubes
- 8 Irresistibles jumbo frozen uncooked, easy to peel shrimp*, thawed
- 8 large Irresistibles frozen scallops*, thawed
- 5 oz. (150 g) fresh cod, cut into 1-in. (2.5-cm) cubes
Preparation
Broth
In a large pot over medium heat, melt the butter.
Add onion, leek and celery, and cook, covered, for 3 minutes.
Add garlic and white wine, and cook, uncovered, for 1 minute.
Add fish stock, tomatoes and tomato paste.
Bring to a boil.
Add clams with their juice, fennel seed and lemon juice.
Simmer 15 minutes.
Fish and Seafood
In a large pot, bring the broth to a slow simmering boil, add lobster tails or scampi and cook for 1 minute.
Add salmon and cook for 1 minute.
Add shrimp and scallops and cook for 1 minute.
Add cod and cook for 1 minute.
Ladle fish and seafood into soup plates and ladle broth over them.
Suggestion
The broth can be made ahead.Serve with toasted slices of baguette and aïoli.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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