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Restaurants›Amen Street Fish & Raw Bar›Charleston Bouillabaisse Recipe

Charleston Bouillabaisse Recipe

Inspired by Amen Street Fish & Raw Bar

Time30m

Serves4

A flavorful seafood stew.

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Ingredients

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Seafood and Broth

3 tbs olive oil

1 cup onion, chopped

4 tsp Garlic, minced

1 cup Celery, chopped

1 cup red bell pepper, chopped

1 can (14.5 oz) Diced Tomatoes

4 cups fish stock or seafood broth

1 cup dry white wine

1 pinch saffron threads

2 leaves bay leaves

to taste Celtic sea salt

to taste black pepper

1 lb Shrimp, peeled and deveined

1 lb white fish (such as cod or haddock), cut into chunks

1 tbs Fresh parsley, chopped

2 tbs fresh lemon juice

Method

Cooking Instructions

1

Prepare the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and red bell pepper. Sauté until the vegetables are tender, about 5-7 minutes.

2

Add the Liquid Ingredients

Stir in the diced tomatoes, fish stock, and dry white wine. Add the saffron, bay leaves, salt, and black pepper to taste. Bring the mixture to a simmer.

3

Cook the Seafood

Once simmering, add the shrimp, scallops, and white fish to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.

4

Finish the Stew

Remove the bay leaves. Stir in the fresh parsley and lemon juice. Adjust seasoning with more salt and pepper if needed.

5

Serve

Ladle the bouillabaisse into bowls and serve hot with crusty bread on the side.