Bouillabaise fish and seafood

Bouillabaise fish and seafood
  • 2 servings
  • 0:30 Preparation
  • 0:35 Cooking
  • 1:05 Total Time

Ingredients

Add all
  • broth

  • 1 Tbsp.
    (15 mL)

    butter

  • 1/4

    red onion, diced

  • 1

    leek, white part only, diced

  • 1

    stalk celery, diced

  • 1

    garlic clove, chopped

  • 1/4 cup
    (60 mL)

    dry white wine

  • 3 cups
    (750 mL)

    fish stock

  • 18 oz
    (540 mL)

    tin diced tomatoes

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 4 oz
    (142 g)

    tin clams in their own juice

  • 1/2 tsp.
    (2 mL)

    fennel seed

  • 1/2 tsp.
    (2 mL)

    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

    jumbo frozen uncooked, easy to peel shrimp, thawed

  • 8

    large 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.

Source: Chef Robert Villeneuve

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007