Best Cajun Bouillabaisse Recipes

Cajun Bouillabaisse image

Provided by NW Cajun Foodie

Categories Chowders

Time 1h15m

Yield 8-9 Cups, 6 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
3 stalks celery, chopped 1/2-inch dice
2 medium onions, chopped 1/2-inch dice
1 green bell pepper, chopped 1/2-inch dice
4 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
4 cups crushed tomatoes (fresh or canned)
1 cup bottled clam juice
1/2 teaspoon fennel seed
saffron, 1 large pinch
salt and pepper
2 tablespoons chopped parsley
1 1/2 lbs mussels or 1 1/2 lbs clams
1 lb shrimp
1 lb scallops
1 lb red snapper or 1 lb cod
1 cup dry white wine

Steps:

Heat oil in a Dutch oven. Add chopped vegetables with.
garlic, thyme and bay leaves. Cook 5 minutes.
Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer15 minutes.
Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer and be careful when you stir it that you don't break up fish. Serve up Bouillabaisse in soup plates with hot French bread.

Nutrition Facts : Calories 500, Fat 14.4, SaturatedFat 2.3, Cholesterol 233.3, Sodium 1149.6, Carbohydrate 24.2, Fiber 3.9, Sugar 9.3, Protein 60

Cajun Bouillabaisse Recipe - (4.8/5) image

Provided by JimMac

Number Of Ingredients 18

1/4 c. olive oil
3 stalks celery, chopped 1/2" dice
2 medium onions, chopped 1/2" dice
1 green bell pepper, chopped 1/2" dice
4 clove garlic, minced
1 tsp. thyme
2 bay leaves
4 cups crushed tomatoes
1 c. bottled clam juice
1/2 tsp. fennel seed
Large pinch of saffron
salt and pepper to taste
2 Tbsp. chopped parsley
1-1/2 lbs. mussels or clams
1 lb. shrimp
1 lb. scallops
1 lb. snapper or cod
1 c. dry white wine

Steps:

Heat oil in a Dutch oven. Add chopped vegetables with garlic, thyme and bay leaves. Cook 5 minutes. Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer 15 minutes. Add the scrubbed mussels (make sure beard is removed), shelled shrimp, scallops (cut in half) and the fish (cut in chunks). Cook 15 minutes longer. Serve up Bouillabaisse in soup plates with hot French bread.