Bouillabaisse Seafood Stew


4Bouillabaisse Seafood StewServes 4

Prep Mins

1515 Mins 30 Mins 45 Mins

Total Mins



  • 3 Tbsp. extra-virgin olive oil
  • ½ onion, chopped
  • 4 garlic cloves, chopped
  • 2 celery stalks, trimmed and chopped
  • 1 carrot, trimmed and chopped
  • 1 cup baby potatoes, halved
  • 1 small bulb fennel, trimmed and chopped (reserve fronds for garnish)
  • 4 cups seafood stock
  • 1 pack MiMi® Gourmet Tomatoes
  • 1 Tbsp. tomato paste
  • Kosher salt and black pepper
  • 1-½ lb. cod filet (or halibut, striped bass, or grouper), chopped into 2” chunks
  • 12 sea scallops
  • 12 large shrimp
  • 1 doz. littleneck clams, scrubbed
  • 1 doz. mussels, scrubbed and debearded


  • To a large saucepan over medium-high heat, add the extra-virgin olive oil, onion, garlic, celery, carrot, potato, fennel, and tomatoes. Cook until softened and tomatoes just begin to burst, about 8-10 minutes. Add tomato paste and stir to combine. Add in stock and bring to a moderate boil. Cook until a thick, stew-like consistency is achieved. Season to taste with Kosher salt and black pepper.
  • Lower heat to a simmer, and add in fish, scallops, and shrimp and cook until fish and shrimp are no longer opaque, about 4 to 5 minutes. Add in mussels and clams and cook until opened, about 3 to 4 minutes. Remove from heat.
  • To serve, divide the bouillabaisse seafood stew into 4 bowls. Garnish with reserved fennel frond and serve.

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