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Bouillabaisse: Main Image

Quick Facts

Servings: 2
Cook Time: 15 min.
Chef Marino Tavares
Bouillabaisse is the classic stew of fishers along the French coast and celebrates the best of the sea.


  • 6 extra large (26/30) shrimp
  • 6 mussels
  • 4 little neck clams
  • 1/2 cup colored peppers, cubed
  • 1/4 cup white onions, cubed
  • 1/4 cup chorizo, cooked & drained
  • 1/2 garlic clove, minced
  • 2 bay leaves
  • 1 3/4 cup white wine
  • 2 cups fish stock
  • 3/4 cup tomato sauce
  • 5 fingerling potatoes, cooked
  • 3 pieces fish (2 ounces each piece)


  • In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve.
Recipe courtesy of the National Fisheries Institute

Nutrition Facts

Calories 818
  Calories from Fat 149 (18%)
(25%)Total Fat 16g
(27%)Saturated Fat 5g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
(38%)Cholesterol 115mg
(63%)Sodium 1520mg
(97%)Potassium 3393mg
Total Carbohydrate 83g
(51%)Dietary Fiber 13g
Sugars 11g
Sugar Alcohols 0g
(101%)Protein 50g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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