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Bouillabaisse with Vegetables and Mussels

Bouillabaisse with Vegetables and Mussels

Main course | Medium | 1 hour
Main course
Medium
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Recipe details

Ingredients

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Directions

  1. Pour the fish stock, wine, tomato juice and tomato paste into a large pot and bring to a boil. Combine thoroughly.
  2. Add the potato, carrots, onion, bay leaves, oregano, crushed chili pepper flakes, and turmeric. Lower the heat to medium-low and simmer uncovered for 30 minutes or until the vegetables are tender. Remove the bay leaves.
  3. Add the scallops, burbot, tomatoes and mussels. Bring to a boil. Cover and cook for 7 to 8 minutes or until the fish and scallops are opaque and the mussels are open.
  4. Discard any closed mussels. Season with salt and pepper, to taste.

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