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Bouillabaisse Recipe

  • ½ cup fruity, dark green olive oil
  • 1½ cups well rinsed coarsely chopped leeks
  • 1 cup finely chopped yellow onions
  • 2 cups canned concentrated tomato purée
  • 3 cups chopped fresh tomatoes
  • 2 tablespoons dried thyme
  • ½ cup chopped fresh Italian (flat-leaf) parsley
  • 2 bay leaves
  • 2 cups dry white wine
  • 4 cups Fish Stock
  • Salt and freshly ground black pepper, to taste
  • 6 tablespoons (¾ stick) unsalted butter, at room temperature
  • 2 teaspoons unbleached all-purpose flour
  • 1½ teaspoons whole saffron
  • 2 quarts fresh mussels, scrubbed and debearded
  • 48 Cherrystone clams, scrubbed
  • 3 pounds skinless firm white fish steaks, such as bass, snapper, and cod, cut into large cubes
  • 36 raw shrimp, shelled and deveined
  • 4 lobster tails, fresh or defrosted (1 pound each), shelled and halved crosswise
  • Garlic croutons (see Notes), for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 716kcal (36%)
Total Fat 27g (41%)
Saturated Fat 8g (38%)
Cholesterol 389mg (130%)
Total Carbohydrate 20g
Dietary Fiber 2g
Sugars 6g
Protein 88g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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