Bouillabaisse
A quick and easy bouillabaisse-style seafood stew with mussels, clams, and fish in a garlicky tomato broth. Perfect for a weeknight dinner that feels special.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 32g
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 can (14.5 oz) canned diced tomatoes
- 2 cups fish stock
- 1.5 lb mixed seafood (mussels, clams, white fish fillets)
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.
- 2
Stir in the 1 can diced tomatoes and 2 cups fish stock. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
- 3
Add the 1.5 lb mixed seafood. Cover and cook until mussels and clams open and fish is opaque, about 5-7 minutes. Discard any unopened shells.
- 4
Stir in the 2 tbsp chopped parsley. Season with salt and pepper to taste. Serve hot with crusty bread if desired.
Tools you’ll need
- large pot
- wooden spoon
- ladle
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