Bouillabaisse À La Maison Recipe
Crab, scallop, prawn, clams, mussels, fresh fish fillet, saffron-lobster broth, toasted rouille.
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Ingredients
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Seafood and Broth
Method
Preparation and Cooking
- 1
Prepare the Broth
In a large pot, bring the lobster stock to a gentle simmer. Add the saffron and allow it to infuse for about 10 minutes.
- 2
Cook the Seafood
Add the crab meat, scallops, prawns, clams, mussels, and fish fillet to the broth. Cook for about 5-7 minutes or until the seafood is cooked through and the mussels and clams have opened.
- 3
Serve
Ladle the bouillabaisse into bowls and serve hot with toasted rouille on the side.
