Bouillabaisse

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Most Helpful Positive Review

Dec 24, 2003

This recipe is superb. My husband begs me to make this dish at least once a week. If you're a seafood eater, this is a terrific dish for you. Also, I've tried it with and without the saffron to appease varying taste-buds, and both ways are excellent. The only down side to this recipe is that quality seafood can be rough on the pocketbook.

—GLORIA-BEATRIZ

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Most Helpful Critical Review

Oct 02, 2006

Pretty disappointing. I hate to say that because I really wanted this to be great, but it wasn't. It was very bland and boring.

—JasBradley

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34 Ratings

May 20, 2005

What a tasty soup! Must be an east coast recipe and being on the west coast I had to alter a few things as far as seafood. I used fresh cod fillets, clams, prawns, and large scallops. It was great. Make sure you start prepping a little early, it takes a while to chop up and prepare all the ingredients......But it is sooo worth it. :)

—Jasinski

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Dec 27, 2004

A big hit at my dinner party. I made the soup base the day before and it had a wonderful rich flavour when all the fish was added. Not to mention it made things much easier to have had all the "fiddely" work done.

—LEAL

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Dec 12, 2003

After chopping up the veggies, the soup was very easy to prepare. It is satisfying and full of flavor. I will be making this soup on a regular basis.

—MAGSCHI

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Nov 04, 2010

This soup had the beginnings of something great...but I made it even better by using an adaptation from an old French neighbor. I used one large can of Roma tomatoes instead of the fresh ones and in place of the broth I used...wait for it...3/4 bottle of a dry but light white wine...chardonnay or sauterne will do nicely! I also added sea scallops a few minutes prior to serving...with just enough time to cook them without making them tough. My boyfriend can't eat mussels so I steamed the mussels in the remaining wine and added them after the fact. I also added a small lobster tail for each guest, to the delight of everyone! Serve this with a first course of squid ink pasta with lemon butter and salmon caviar, a green salad with homemade vinaigrette and French bread and let the compliments begin!

—barrie

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Dec 31, 2005

Had this last night at a dinner party and it was sensational! Crab, lobster, scallops, shrimp, mussels, clams and scallops were used in this dish. Truly magnificent and restaurant worthy!!

—LINDA MCLEAN

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Mar 07, 2006

Excellent. I used shrimp, scallops, mussels(in shell), clams(in shell) and grouper cheeks. My fish store, which is on the shore, sells to restaurants and has packs of grouper cheeks just for this purpose. Everyone loved the fish. I used the recipe proportions for 10 for six of us and had very little left over. cse

—cse

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Nutrition

Calories
365 kcal
18%

Carbohydrates
6 g
2%

Cholesterol
124 mg
41%

Fat
18 g
28%

Fiber
1 g
4%

Protein
42.9 g
86%

Sodium
198 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bouillabaisse

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 365
** Calories from Fat: 162

% Daily Value *
** Total Fat 18g 28 %
** Saturated Fat 3g 15 %
** Cholesterol 124mg 41 %
** Sodium 198mg 8 %
** Potassium 706mg 20 %
** Total Carbohydrates 6g 2 %
** Dietary Fiber 1g 4 %
** Protein 42.9g 86 %
** Sugars 2.3g
** Vitamin A 19 %
** Vitamin C 16 %
** Calcium 7 %
** Iron 34 %
** Thiamin 26 %
** Niacin 96 %
** Vitamin B6 55 %
** Magnesium 35 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.