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Week Night Bouillabaisse


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

25 minutes


4 Hearty servings


1  (8 oz.)  Alaskan Cod or Scarlet Snapper fillet

1  (about 8 oz.)  Turbot fillet or Chilean Sea Bass steak

1  dozen  Little Neck Clams

1/2  lb.  bay scallops

1  tablespoon  olive oil

1  large onion, chopped or 1/2 cup dehydrated

2  cans (14.5 oz. each)   chicken broth

2  cans (14.5 oz. each)   diced tomatoes

2  bottles (8 oz. each)   clam juice

1  cup  dry white wine

1  tablespoon  lemon juice

1  Tbsp.  dried parsley

2  bay leaves

1  tsp.  garlic powder

1/2  tsp.  dried thyme

*  salt and cracked black pepper, to taste


Cut fish into 2-inch pieces. Wash clam shells with a stiff brush under running water.

Heat oil in a 4-quart stock pot over Medium-High heat. Sauté onion 2 to 3 minutes. Stir all remaining ingredients, except fish, scallops and clams, into the pot. Bring to a boil.

Reduce heat to Medium and simmer, covered, 10 minutes.

Add fish and simmer, uncovered, 10 to 15 minutes. Fish is fully cooked when it is opaque (white) throughout. Clams are cooked when shells pop open. Simmer 1 to 2 minutes more if needed. Season to taste and serve immediately.
Nutritional Information
No Nutritional Information Available

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