Courtesy of David Blackburn, Villa Hutton
Bouillabaisse is a traditional French stew made with fresh fish and shellfish, hearty fish stock and tomatoes. Using your own canned fish stock, this recipe is quick and simple, with a total preparation time of about 45 minutes. Bouillabaisse is inherently adaptable to whatever seafood is available. Fish from the Gulf of Mexico or local rivers would make a great Texas version—try grouper, drum or halibut. Even some river-caught catfish would be tasty. And of course Gulf spiny lobster, shrimp, crawfish or clams would work beautifully. Choose a variety of textures to make it interesting!
For 8 Person(s)