Ingredients
- 4 tablespoons butter
- 1 cup (1 large) chopped green bell pepper
- 1 cup (1/2 large) chopped yellow onion
- 1 cup (about 3 large stalks) chopped celery
- 1 1/2 teaspoons chopped garlic (around 3 cloves garlic)
- 2 pounds sole or flounder fillet, skin and bones removed, cut into 1-inch pieces
- 2 cups dry white wine
- 1 3/4 cups chopped fresh tomatoes – see Note
- 2 (15-ounce) cans tomato sauce
- 2 cups water
- 3/4 cup clam juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1/4 teaspoon seasoned salt (such as Lawry’s)
- 1 bay leaf
- Pinch or two of saffron
- 1 pound fresh crabmeat, rinsed and drained
- 24 small hard-shelled clams, scrubbed, tossing any opened shells (see Tip)
- 24 PEI fresh mussels, scrubbed – see Note
- 1 heaping tablespoon chopped fresh basil
Instructions
- In a large saucepan, melt the butter over medium heat. Add the bell pepper, onion, celery, and garlic. Sauté 5 minutes or until pepper and onions begin to soften.
- Add the fish and wine; reduce heat to medium-low and sauté 5 minutes.
- Stir in the tomatoes, tomato sauce, water, clam juice, Worcestershire sauce, Italian seasoning, oregano, salt, bay leaf and saffron. Bring to a boil.
- Gently stir in the crabmeat. Then, add the clams and mussels, reduce the heat to medium-low (maintaining a low boil slightly above a simmer), cover, and cook 10 to 15 minutes or until the shells open. Discard any shells that remain closed. Keep a close eye on the seafood, as cooking times may vary; stop cooking as soon as the majority of the shells open to prevent overcooking and toughness in the mussels and clams.
- Stir in basil and serve immediately in shallow bowls.
Notes
Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 1 (15-ounce) can diced tomatoes, drained.
Note on mussels: PEI (Prince Edward Island) mussels are farm-raised and don’t require much cleaning. Wild mussels may be muddy, with long “beards” — the tendrils that hold them onto rocks and piers. Scrub vigorously under cold water, tossing any with broken shells or that fail to close tightly.
Make ahead: You can make this Bouillabaisse 1 to 2 days ahead of time and store it in the refrigerator. Cool it to room temperature, transfer to an airtight container, and refrigerate. Gently reheat on the stove top over medium-low heat. Don’t allow it to boil vigorously as you’ll end up overcooking the fish and seafood.
Dairy free: substitute olive oil for the butter.
- Category: Main dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowlful
- Calories: 424
- Sugar: 7 g
- Sodium: 884 mg
- Fat: 14.8 g
- Saturated Fat: 5 g
- Carbohydrates: 16.4 g
- Fiber: 3.1 g
- Protein: 45 g
- Cholesterol: 140 mg