Seafood Pot with Fennel & White Wine Broth

Actually called Bouillabaise, this dish is generally found in French restaurants.  I love this dish on a cold winter day with a nice crisp glass of white and a pair of slippers.  I was at the fish store getting my ingredients and I get so bloody excited when I’m in there I want to buy one filet of every fish… I restrained myself, barely.  Ended up buying 2 beautiful lobster tails (plus all the other stuff already on my list) and served them on top of these delicious seafood bowls.

Also, I like this dish to be spicy but feel free to omit the Sambal Oelek in the ingredient list.  I will make a version of this again soon but thicken up the sauce and serve it over (Paleo) pasta, yum!

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Bouillabaise

Print Recipe

Servings	Prep Time
3-4 people	1 hour

Cook Time

1 hour

Servings Prep Time 3-4 people 1 hour

Cook Time 1 hour

Bouillabaise Print Recipe Servings Prep Time 3-4 people 1 hour Cook Time 1 hour Servings Prep Time 3-4 people 1 hour Cook Time 1 hour

Ingredients

• 12 large Argentinian prawns, shelled
• 200 grams baby shrimp
• 8 large scallops
• 20 mussels
• 200 grams halibut filet, cut into bite-size chunks or cod if you prefer
• 200 grams salmon filet, cut into bite-size chunks sockeye works well here
• 1 cup dry white wine divided
• 1 cup vegetable broth, I love the Pacific Foods brand (gluten and yeast free)
• 1/2 cup fish or clam broth, or use more veggies stock
• 1/2 cup carrot juice
• 1 cup crushed tomatoes
• 1 15 oz can diced tomatoes
• 1 bunch fresh thyme, tarragon and parsley, tied with kitchen twine
• 2 bay leaves
• 2 cups celery, sliced
• 1 large fennel bulb, chopped coarsely
• 5 cloves garlic minced
• 1 large yellow onion, diced
• 3 green onions, chooped
• 3 tbsp butter or ghee (clarified butter), for frying
• 1 tbsp sambal oelek (spicy garlic & chili paste)
• salt and pepper, to taste

Servings: people

Instructions

1. Start by melting 1 tbsp of butter or ghee in a large wok on medium heat. Throw in your yellow onion, fennel and celery and sauted for about 10 minutes or until onion is translucent. Add 3 of the minced garlic cloves and saute for an additional 2 minutes.
2. Throw in half the white wine, little by little until absorbed fully. Transfer to a big pot and incorporate all your broths, carrot juice, diced & crushed tomatoes, sambal oelek, bay leaves and fresh herbs. Let simmer on low heat with cover on.
3. In your same wok, melt 1 tbsp of butter until melted then add the remaining garlic cloves. At this point you can add your scallops and fish and fry for about 3 minutes, then add prawns and fry for another 3 minutes. Add in 1/4 cup of white wine to deglaze the pan and simmer for 1 more minute. Incorporate to the pot.
4. You can now now add the last tbsp of butter to the wok. When melted add chopped green onions and saute for a minute. Add mussels and remaining white wine and simmer for about 3 minutes. Add to the pot along with the baby shrimp. Season with salt and pepper to taste.
5. Leave on to simmer on low heat for another 10 minutes. Remove bunch of fresh herbs and bay leaves and discard. Serve with a side of asparagus and rice if you eat grains.

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