Estimated reading time: 3 minutes
While bouillabaisse was traditionally a dish for the poor made with leftover fish, today it is haute cuisine. Also due to the rarity of various fish that are certainly no longer in stock. The recipe for a “real” bouillabaisse is fairly fixed. However, you will often come across delicious fish soups that taste just as good. So my seafood bouillabaisse with lobster is not an “original” either. Do I mind? No, because this dish is going to make you feast! This seafood dish is luxurious because we use lobster, scallops, cockles and mussels. bouillabaisse soup recipe
Seafood bouillabaisse with lobster
We are making this recipe because at the time of it coming online I am sitting comfortably on the French coast. That's where bouillabaisse comes from, from the city of Marseille. That is a large port city where there is still a fish market in the old port every day. There you buy your fish directly from the fishermen who stand at the harbor with their small stalls. This seafood bouillabaisse with lobster has lobster and seafood instead of fish. You could also replace the cockles for vongole.
You can eat this one-pot dish with, for example, a nice piece of baguette. That's a simple and tasty option. But you could also serve it with pasta. For that you have to let the soup thicken a bit before you add the seafood and let the sauce boil down
. Otherwise it will be too watery. The use of saffron gives it a beautiful orange-red color. This gives the dish an extra dimension.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Seafood bouillabaisse with lobster
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Ingredients:
- 1 lobster - cooked
- 250 gram cockles
- 6 shells
- 150 gram boiled mussels
- 3 stems celery - cut into small slices
- 3 roots - cut into small cubes
- 1 white onion - XNUMX onion - shredded
- 3 toes Garlic - XNUMX onion - shredded
- 2 potatoes - peeled and cut into small cubes
- ¼ zucchini - cut into small cubes
- 400 gram diced tomatoes - canned
- 400 ml fish stock - or fish stock from a jar
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Chop, shred and slice the vegetables as described above.
- Heat the pan and add some olive oil. Saute the onion, garlic, celery zucchini, and carrot for a few minutes over medium heat.
- Then lower the heat and add the diced tomatoes, bay leaf, thyme, and saffron. Stir well and pour in the fish stock or fish stock and potatoes and let it simmer for 10 minutes.
- Wash the clams thoroughly! Put the cockles in the pan and put the lid on, heat low!
- Cut the lobster in half with a sharp knife. Break the claws and remove the meat. Also chop off the head. Add the lobster tails and the meat from the claws to the pan.
- Add the mussels and scallops and let it stew again with the lid on the pan.
- Season with salt, pepper and the dill sprigs and serve with a piece of rustic baguette.
- Delicious bites!
Want to make other tasty French recipes? Try this one too:
Potatoes with cheese and bacon: Paupiettes de tartiflette, classic French!
French pear with caramelized nuts a nice appetizer.
Or how about French stew with fried potatoes.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
bouillabaisse soup recipe