Flounder Bouillabaisse

Serves:
6 people
Prep Time:
00h 20
Cook Time:
01h 00

Clams, squid, scallops and flounder team up to satisfy the biggest appetites, guilt-free. Yet, aromatic, flavorful broth somehow wins the day.

Credit: This inspiring recipe is brought to you by Rita1652. You can view this recipe on the Food. website.

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Ingredients and Method

Ingredients

  • 1/2 cup dry sherry
  • 1/2 teaspoon saffron
  • 1 pound flounder
  • 1/2 - 1 pound scallops
  • 10 small clams
  • 10 mussels
  • 2 small squid, cleaned and sliced into rings
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 2 shallots, minced
  • 1 carrot, diced
  • 1 cup fennel bulb, thinly sliced
  • 6 cloves garlic, minced
  • 28 ounces tomatoes, diced with liquid
  • 2 cups clam juice
  • 1 tablespoon tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon thyme
  • 1/2 teaspoon basil
  • 2 tablespoons fresh parsley
  • freshly ground black pepper
  • FOR THE GARNISH:
  • garlic-infused olive oil
  • parsley
  • red pepper flakes

Method

  1. Add saffron to sherry set aside.
  2. Cut fish into bite size pieces.
  3. Scrub clams and mussels.
  4. In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
  5. Add all liquids and seasonings including the saffron infused sherry.
  6. Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
  7. Serve hot in large bowls.
  8. Top with garnishes.
  9. Serve with crusty bread, and a tossed salad.
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