Category Archives: French

“Fish Bouillabaisse”

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Bouillabaisse is the fish lovers favorite soup and is from Marsailles Southern France. It is a combination of the fresh fish filets with some shellfish i.e. shrimp, mussels and some vegetables. I have created my own recipe and it is a simplified version of the regular Bouillabaisse recipe. I hope you will enjoy it too!


For the Soup:

(***All the fish ingredients can be altered according to what type of fish or shellfish you like, only important note is that the fish fillet that I enjoyed using each time is a white fish i.e. Halibut, red fish, grouper and as shellfish I like to use shrimp, and mussels but not too crazy about scallops, so please use the ones that you like with this recipe.)

1 1/2 cup small colorful potatoes ( aprx. 10 of them or fingerling potatoes/washed and no need to peel!)
14 oz./or 2 medium size filet of White Fish ( Halibut is very fresh right now it is the season, or grouper, sea bass can be a good choise too) prepared ( cleaned, and cut into 2 inch strips)
4 scallops
6 large shrimp ( peeled and cleaned)
8 black fresh mussels ( optional/ washed, brushed and cleaned)
3 garlic ( peeled and crushed)
3 tbsp Olive Oil
1/3 cup white wine
5 medium size tomatoes ( peeled and chopped)
Salt to taste
2 tbsp chopped Basil
2 tbsp chopped chives
1 1/2 tbsp of Cream ( heavy Cream or optional Milk)

Prep Time : 25min
Cook Time : 40min
Ready Time : 65 min
Servings : 6 servings


Step 1:

Clean the fish and prepare it into strips or medium size chunks.

Step 2:

Wash the potatoes.

Step 3:

Tomatoes Sauce:

Peel and wash tomatoes. Place 3 tbs olive oil on a small pan and add 3 crashed garlic cloves. After sauteing add the tomatoes and wine, salt and pepper as well. On low medium heat boil the sauce slowly until everything is well cooked for about 10-15min add the 1 1/2 tbsp heavy cream as well ( or fat free milk if you are dieting!).

Step 4:

On a deep dish (that can be used in the oven), place the fish fillet, along with the potatoes. (Note: Do not place the shellfish, we are going to add the shellfish at the last 10 minutes to avoid overcooking of the shellfish!)

Step 5:

Pour the tomato sauce on top of the fish. Add the basil as well and place in the oven at 350F.


Step 6:

Bake the fish for 20 minutes and add the shellfish by mixing in to blend with the sauce,  (shrimp, mussels, and scallops) for about 10-15minutes more.

Step 7:

After it is cooked, place some more fresh basil on top of the dish.

Step 8:

Serve on an individual deep dish with chives!

Bon Appetit!


Posted in French, Main Dish, Recipes, Seafood, Soup | Tagged , , , , , | Leave a comment