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Recipe of Bouillabaise


45 mins
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Delicious fish and seafood soup that serves as a main course. This is a dish from the south of France, but there are similar recipes throughout the Mediterranean.


8 portions
  • to taste black pepper, to taste
  • 1 kilo red snapper, whole
  • 1/2 kilos shrimp, with Shell
  • 18 clams in their shell
  • 2 tablespoons oil
  • 1 cup onion, chopped
  • 1/2 cups celery
  • 1 1/2 kilos saladette tomatoes
  • 2 cloves garlic
  • 1 tablespoon parsley
  • 1/4 teaspoons thyme
  • 1 tablespoon cornstarch


Wash the fish and cut it into large pieces, including the head.
In a large pot sear, over medium heat, onion and celery with oil, until soft, about 5 minutes.
Add the previously peeled and chopped tomato, garlic and thyme. Cover and cook on low heat for 10 minutes.
Put the fish to cook about 10 minutes, or until it is soft. At the same time wash the clams and shrimp.
In another medium pot water is boiled and the clams and shrimps are cooked about 5 minutes. The clams that did not open can be thrown away. The seafood is removed and left aside, and the broth is used for the preparation of the soup.
Mix a little of the broth with the maisena so that it thickens, and then add all the broth to the tomato soup.
Mix everything until it boils, season with salt and pepper. Before serving, the clams and the shrimps are added again.


Serve in a large bowl and deep to see the seafood.


When the tomato is not juicy you can use a V8 bottle that gives it a lot of flavor. The bouillabaise is eaten with bread and rouille sauce

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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