How To make Shrimp and Lobster Bouillabaisse
1 cn Low-sodium stewed tomatoes
1 c Reduced-sodium chicken broth
1 8-oz. bottle clam juice
3 md Leeks, sliced (one cup)
1/2 c Water
1 ts Cajun seasoning
1 ts Finely shredded orange peel
1 8-oz. fresh or frozen
Lobster tail or 6 oz. cooked Lobster, cut into chunks, or One 8 oz. pkg. frozen Lobster-shaped fish pieces, (surimi) thawed 8 oz Fresh or frozen peeled and
Deveined shrimp 4 sl French bread, toasted (opt.)
Snipped fresh parsley (opt.) In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat cover and simmer for 10 minutes. Meanwhhile, if using lobster tail, thaw lobster, if frozen. Use kitchen shears to cut lengthwise through the lobster shell. Turn tail over and cut through underside shell and meat. Cut each halved tail crosswise through shell and meat 3 or 4 times to make 6 or 8 pieces total. Add lobster pieces and shrimp to broth mixture. (DO NOT ADD cooked lobster or surimi at this point.) Bring almost to boiling, then reduce heat. Simmer gently for 2 to 3 minutes or till shrimp just turn pink. Add cooked lobster or surimi, if using; simmer about 1 minute if using; simmer about 1 minute more or till heated through. To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. sprinkle with Parsley. Makes 4 main-dish servings. NUtrITION FACTS: 151 cal., 1 g total fat (0 g sat. fat), 118 mg. chol., 579 mg sodium, 16 g carbo., 5 g fiber, 20 g. prot. Daily Value: 19% vit. A, 47% vit. C, 8% calcium, and 79% iron. Source: BETTER HOMES AND GARDENS, January 1994
How To make Shrimp and Lobster Bouillabaisse's Videos
CrossFit - Cooking Seafood Bouillabaisse
Chef Nick Massie shows you how to whip up Alaskan king crab, lobster tail, scallops, shrimp and cod for a seafood bouillabaisse.
It's a French seafood stew with tomato broth, he explains. This is the kind of food that I get excited about.
Also among the ingredients: white wine, clam juice, diced tomatoes, crushed tomatoes, chicken broth, celery, leeks, garlic and roasted garlic oil. Massie creates the broth in a large pot with garlic oil, garlic, leeks and celery, adding in chicken broth, clam juice and white wine. In a separate pan, he cooks the scallops, cod and shrimp. He uses the broth to poach the lobster tail.
What I would recommend is that you cook off all the seafood. Have the broth separate, says Massie, who runs PaleoNick.com. Say you're going to save that in your fridge throughout the week. I would heat up the broth and then just put the seafood in your bowl and pour hot broth over it. Trying to heat the seafood again ... it would probably overcook.
Video by Nick Massie.
SEAFOOD STEW RECIPE for winners*
A great seafood stew is simple and delicious to prepare. Print the complete recipe at
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* recipe also appropriate for non-winners
ingredients:
1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL
directions:
Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that's cool—because now we'll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it's easy peezey and puts a nice glow in your belly.
Bon appétit!
Seafood Bouillabaisse Recipe in 1080p HDR
#seafoodbouillabaisse
In a pot, melt a spoon of butter until it’s sizzling. Quickly add 6 prawn heads followed by 1 stalk of celery, 1 stalk of leek, 1 carrot, and half red onion all finely chopped.
Once there’s a beautiful aroma arising from the prawns and vegetables, add half a dozen chunks of chopped fish. We used barramundi and salmon tonight.
Next add half cup of white wine and half tsp salt. Followed by one third can of tomatoes and some juice to go along. A dash of black pepper to season the mix. And add a little water to fill the pot to halfway full.
Bring everything to a boil and let it simmer for 20 minutes. Then use a hand blender and blitz the contents in the pot until it becomes a mushy mixture on top and still soupy underneath. Then strain the clear liquid into another pot.
The last pot is to simply boil this strained and tasty broth. Once it boils, it is time to poach the rest of the seafood. Poach in order of slowest to fastest to cook. White clams, scallops, barramundi, salmon and prawns in that order.
Prawns cook only a minute so once that’s cooked, you are ready to serve. In a shallow bowl or deep plate, place the seafood first and arrange them in a pretty pattern. Then ladle in the delicious broth and add a garnish of mint on top.
Garnish with sprigs of dill or parsley to finish.
Music track “Sauvignon” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low
How to Cook Mixed Seafoods BOUILLABAISSE SOUP
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Authentic Bouillabaisse Recipe (Seafood Dish)
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In today's ???????????????? ???????????????????????????? ???????? ???????????????? video, Chef Mike Robinson of Farming The Wild makes authentic Bouillabaisse, a fish stew that includes a variety of herbs and spices in the broth.
Watch Chef Mike on All New episodes of Farming the Wild, every Monday night at 8:30 PM ET!
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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