"This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille." — Mary Young
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onions, thinly sliced
tomatoes - peeled, seeded and chopped
mussels, cleaned and debearded
salt and pepper to taste
fresh shrimp, peeled and deveined
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.
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.
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. :)
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.
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.
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!
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 365
** Calories from Fat: 162
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