bouillabaisse with a twist


Bouillabaisse is the shellfish / mixed seafood equivalent of a fish stew.

I know, this doesn't look nearly as nice as those internet pictures with all those mussel and clam shells in the soup, but then, I don't cook for looks. More important is that all the rest and the right flavors are there, although it took me a while to collect it all.

My twist? I added tomatoes and lettuce.

If you buy seafood mix for this, do get one without the fake crab meat, or else at least toss that stuff. It is outright gross when cooked.


This is what you need for 4-8 servings:

  • 1 dz. shucked raw oysters
  • 1 lb. of clams or scallops
  • clam bouillon or clam juice
  • 1 lb. of seafood mix
  • 1 lettuce, shredded.
  • 1 qt. of plum tomatoes
  • 1 lb. of baby potatoes, washed, unpeeled
  • 5 garlic cloves, peeled, cut in half
  • 1 medium onion, chopped small
  • 1 cup dry white wine or cooking sherry
  • S&P
  • your favorite spices incl. bay leaf, oregano, thyme


Pic1: bouillabaisse without the shells
Pic2: tomato & lettuce soup
Pic3: cooking the oysters separately
Pic4: serve carefully