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Berghoff Restaurant Bouillabaise

Here's how you make Berghoff Restaurant Bouillabaise
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  • Servings: 8
  • Prep: 30m
  • Cook: 20m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 quarts fish stock
  • 1 can (15 ounce) tomatoes (2 cups)
  • 3.5 ounce celery (1 cup, julienned)
  • 1 cup leek, julienned
  • 2 bay leaves
  • 1/8 teaspoon red pepper flakes
  • 1 pinch saffron thread
  • 3 pounds mussels (48 mussels, debearded and scrubbed)
  • 3 pounds clams (32 littleneck clams, scrubbed)
  • 1 pound salmon (fillet, cut into 16 pieces)
  • 1 pound halibut fish (fillet, cut into 16 pieces)
  • 16 ounces lobster tails (four 4-ounce each tail, shelled and halved)
  • 1 pound fresh shrimp (32 shrimp, peeled and deveined)
  • Salt
  • Ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.

  • Step 2: Simmer for 15 minutes.

  • Step 3: Add all the seafood.

  • Step 4: Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.

  • Step 5: Season with salt and pepper.

We hope you enjoy this recipe!

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