Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.

Want to see how much your house or rental would make on AirBnb? Check out this free tool I made. Just enter an address- BNB Calc

seafood bouillabaisse


Your Recipes

Prep Time: 75 minutes

Cook Time: 25 minutes


Remove All · Remove Spices · Remove Staples

Export 15 ingredients for grocery delivery

Compare the highest earning crypto earning games on
Made by the creator of Recipe Cart.


Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Thaw shrimp and scallops, if frozen; cut up any large scallops. In a large saucepan cook potatoes in a large amount of boiling water for 10 to 15 minutes or just until potatoes are tender when pierced with a fork. Drain; set aside. Scrub mussels under cold running water. Using your fingers, pull out beards visible between mussel shells; discard. In a large bowl combine 2 cups water and 3 tablespoons salt; soak mussels for 15 minutes. Drain and rinse thoroughly; drain. Repeat two more times with fresh water and salt. Drain and rinse mussels thoroughly.

Step 2

Cut off and discard stalks from fennel bulb half. If desired, reserve wispy fronds. Finely chop fronds; set aside. Remove and discard any wilted outer layers; cut a thin slice from base of bulb half; discard. Cut bulb half in half lengthwise. Cut core out of each piece; discard. Finely chop fennel bulb.

Step 3

In a 5-quart Dutch oven cook and stir fennel, onion, and garlic in hot oil until tender. Carefully stir broth, tomatoes, the 1/2 teaspoon salt, the lemon peel, saffron threads, and cayenne pepper into Dutch oven. Bring to boiling; add potatoes, shrimp, scallops, and fish. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or until mussel shells open. Discard any mussels that don't open. Ladle soup into bowls; top each serving with Garlic-Parmesan Croutons. If desired, garnish with reserved chopped fennel fronds.

Top Similar Recipes from Across the Web