• Prep Time
    150 Mins
  • Cook Time
    0 Mins
  • Total Time
    150 Mins
  • The base number of servings for this recipe is 8
    OK

    Ingrid Hoffmann's South of the Border Bouillabaisse

    The Food Network's Simply Delicioso star offers her take on a seafood bouillabaisse.


    Ingredients
    2
    tablespoons
    Olive Oil
    2
    celery stalks, diced
    2
    yellow onions, diced
    2
    red bell peppers cored, seeded, ribbed and diced
    2
    poblano peppers cored, seeded, ribbed and diced
    2
    large tomatoes peeled, cored and diced
    4
    cloves
    garlic, finely minced
    1
    cup
    tomato paste
    1
    tablespoon
    chopped fresh oregano leaves
    1
    dash
    Salt and Pepper
    5
    cups
    fish broth or stock
    1
    can
    coconut milk (14-ounce)
    1
    cup
    dry white wine
    1
    pound
    mussels, de-bearded and scrubbed
    8
    ounces
    small scallops
    1
    pound
    large shrimps, peeled and deveined
    8
    ounces
    salmon fillet, cut into 1-inch chunks
    8
    ounces
    red or yellowtail snapper fillet, cut into 1-inch chunks
    1
    pound
    calamari, cut in 1/2-inch rings
    1
    Baguette, sliced for serving
    Directions
    Heat the oil in a large pot over medium-high heat. Add the celery, onions, bell and poblano peppers, tomatoes, and the garlic and cook, stirring occasionally until the vegetables are soft, 5 to 7 minutes.
    Mix in the tomato paste, oregano, thyme, and some salt, and pepper and cook, stirring often for 1 to 2 minutes, or until the herbs are fragrant.
    Add the fish broth, coconut milk, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 8 minutes.
    Add the salmon and snapper, cover and cook for 3 minutes.
    Add the calamari, scallops, shrimp and mussels, cover, and cook until the mussels open and the shrimp and fish are opaque and cooked through, about 3 to 5 minutes longer. (Discard any mussels that don’t open). Sprinkle with the cilantro and serve in shallow bowls with the bread.

    The base number of servings for this recipe is 8
    OK

    Categories 

    Family-friendlyFish

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