Queen Or King Bouillabasse


"This is truly "guilding the lily" over the basic Bouillabasse recipe-loaded full of fresh halibut, fresh lobster tails, fresh shrimp, fresh clams and fresh scallops, with a home-made fish stock that is succulent and lip-smacking good! Takes a bit of work, but worth the tasty elegant end-result."
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2-3 h 0 servings yields 6-8 main-dish servings
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  1. Fish Stock Directions:
  2. Simmer above ingredients in 2 to 3 quarts of water for about 2 hours. Add additional water, as needed. Strain the fish stock into a large kettle. Discard fish heads, bones and bits of remaining vegetables.
  3. Queen Or King Bouillabasse Directions:
  4. To the large kettle of fish stock, add the clam juice, beer, carrots, celery, leek and saffron threads. Bring to a boil, reduce heat, and simmer until carrots are tender-crisp. Combine cornstarch with 1 cup of the dry white wine and stir into simmering kettle. Simmer 5 minutes and season to taste with black pepper and hot pepper sauce. Add halibut, lobster tails, shrimp,
  5. scallops and clams. Add the remaining 1 cup of dry white wine. Bring to a boil for 8-10 minutes, or until seafood is done and all of the clams are open.
  6. Serve in large bowls with generous amounts of the liquid. This is wonderful served with garlic toast or
  7. hot, crispy French bread and white wine.
  8. Source:Eat This...It'll Make You Feel Better by Dom DeLuise
  9. 1988, Petmida, Incorporated/Pocket Books
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