Ann’s Christmas Eve Bouillabaisse

  • Recipe By
  • Published Mar 27th
  • Ready In1h 20m
  • Servings10
  • Calories371
This is my mom's recipe, and it is a treat. Most everyone wants second helpings (and even thirds)! For this recipe, a little saffron goes a long way and one can never have too much fennel; the seafood is suggested but you can change this recipe according to your taste!

Ann’s Christmas Eve Bouillabaisse Ingredients

The following are the ingredients needed to make delicious Ann’s Christmas Eve Bouillabaisse for 10 servings:

  • 1/2 cup olive oil
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 leeks, sliced
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf (optional)
  • 1 (14.5 ounce) can diced tomatoes
  • 2 (8 ounce) bottles clam juice
  • 2 3/4 cups dry white wine
  • 2 teaspoons fennel seeds, crushed
  • salt and ground black pepper to taste
  • 3 tablespoons chopped fresh parsley
  • 1 pound red snapper fillets, cut into 2 inch pieces
  • 1 pinch saffron
  • 24 sea scallops
  • 30 small mussels, scrubbed and debearded
  • 1 pound cooked lobster meat, cut into bite-size pieces

Ann’s Christmas Eve Bouillabaisse Cooking Instructions

  • Prep45m
  • Cook35m
  • Ready In1h 20m

To cook Ann’s Christmas Eve Bouillabaisse, you need about 45 minutes of preparation time. The time needed to cook this Ann’s Christmas Eve Bouillabaisse is about 35 minutes , and you can serve your Ann’s Christmas Eve Bouillabaisse within 1 hour 20 minutes . The following are the steps to cook Ann’s Christmas Eve Bouillabaisse easily:

  1. 1 Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.
  2. 2 Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.
  3. 3 Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.
  4. 4 Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.

Notes

  • Cook's Note
  • I buy cooked shrimp to save time. If you want to add shrimp to your bouillabaisse, stir it into the soup just long enough to reheat.

Nutrition Facts

Per Serving: 371 calories; 13.7 grams of fat; 10.1 grams of carbohydrates; 37.7 grams of protein; 92 milligrams of cholesterol; 641 milligrams of sodium.

  1. Mar 3rd 2018

    Changed up the seafood for what I had on hand (shrimp, mussels and cod) and it was lovely. Very flavourful. Had a crusty loaf of bread to mop up the broth. Will make this again and again ...

  2. Oct 2nd 2017

    Turned out OK. A little too much wine taste for me to make again. You will need to add lots of pepper, and we used ocean perch instead of snapper based on availability.

  3. Jan 3rd 2017

    It was great. I added red potatoes and carrots. My wife lived it!

  4. Aug 4th 2015

    For me, this needs to sit overnight.. I also add lobster just before serving to hold flavor and preserve texture..

  5. Dec 24th 2014

    I made this for Christmas Eve last year and I am making it again. We love this so much with a fresh loaf of baguette!

  6. May 14th 2011

    I have made this recipe several times for my family and they love it. You can change out the seafood for whatever may be on sale and to just change it up a bit. I also used less leaks in m ...