Seafood Bouillabaisse – The Crow’s Nest

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Seafood Bouillabaisse


  • 1 tbsp olive oil
  • 1 cup onion, small dice
  • ½ bunch celery, small dice
  • 1/4 cp parsley, chopped
  • 2 tbsp basil, chopped
  • 1 tsp crushed red chili flake
  • 2 oz tomato paste
  • small pinch saffron
  • 2 tsp garlic, minced
  • 48 fl. Oz clam juice or fish stock
  • 12 ea littleneck clams
  • 28 ea mussels
  • 12 ea large gulf shrimp
  • 12 ea large sea scallops
  • 8 oz lobster or lump crab meat


In a large heavy sauce pot heat the oil over medium-high heat and add celery and onion, cook till tender. Add garlic, saffron, tomato paste, and herbs and cook for 2 minutes. Add clam juice and bring to a boil and simmer for 20 minutes. Add clams simmer for 5 minutes. Add mussels simmer for 5 minutes. Add shrimp and scallops, simmer for 5 minutes. Add lobster/crab meat, simmer for two minutes. Serve decoratively arranged over linguini and garnish with chopped parsley and toasted bagette.

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