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fisherman's boulliabaisse

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

This recipe was inspired by Susan Mendelssohn. I often double the recipe for the stock (all ingredients except for the seafood and the Pernod), make the stock ahead of time and freeze in one quart containers. Then, when I need a quick company meal - or when I want to treat myself - I just defrost the stock, bring it to a simmer and add the seafood or any fish (chunked) that I have on hand. Frozen white fish tastes great in this stock. Often I leave out the Pernod.

yield 6 - 8 with seconds
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For fisherman's boulliabaisse

  • 1 c
    chopped leeks
  • 1 c
    onion, chopped
  • 3 clove
    garlic. chopped
  • 3 Tbsp
    olive oil
  • 3 c
    water
  • 1 c
    dry white wine
  • 2 1/2 c
    tomatoes, chopped (or canned diced tomatoes)
  • 2 tsp
    crumpled saffron
  • 2 tsp
    parsley
  • 1 tsp
    thyme, dried
  • 2
    bay leaves
  • 1/4 tsp
    hot sauce
  • salt to taste
  • freshly ground black pepper to taste
  • 2
    dozen clams
  • 1/2 lb
    shrimp
  • 1/2 lb
    scallops
  • 1/2 lb
    crab, chopped in pieces
  • 2-3 Tbsp
    pernod (or anisette)

How To Make fisherman's boulliabaisse

  • 1
    Saute leeks, onion and garlic in olive oil until soft.
  • 2
    Add water, wine, tomatoes, saffron, parsley, thyme, bay leaves, hot sauce, salt and pepper and simmer for 15 minutes.
  • 3
    Add the seafood. Bring to a boil and simmer until seafood is just cooked (3 - 5 minutes).
  • 4
    Before serving add Pernod or anisette.
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