Black Sea Bass with Scallops in Bouillabaisse Sauce

By Pierre Franey

Total Time
10 minutes
Rating
4(46)
Comments
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Ingredients

Yield:4 servings
  • 1tablespoon olive oil
  • ½cup finely chopped onion
  • ¼cup chopped leeks
  • 1tablespoon finely chopped garlic
  • 1cup chopped, peeled tomatoes
  • ½teaspoon saffron stems
  • 1cup fresh fish broth or clam juice
  • ¼cup dry white wine
  • 1bay leaf
  • ½teaspoon fennel or anise seed
  • 2sprigs fresh thyme or ½ teaspoon dried
  • ⅛teaspoon Tabasco sauce
  • Salt and freshly ground pepper to taste
  • 4small boneless fillets of black sea bass, about 1¼ pounds
  • ¾pound sea or bay scallops
  • 2tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

232 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 30 grams protein; 769 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a saucepan large enough to hold the fillets of fish in one layer. Add the onion, leeks and garlic. Cook and stir over medium heat until wilted. Do not brown. Add the tomatoes, saffron, fish broth, wine, bay leaf, fennel, thyme, Tabasco, salt and pepper. Cook over medium-high heat for about 5 minutes.

  2. Step 2

    Add the fish fillets in one layer. Add the scallops around the fillets and bring to a boil. Cover and simmer for 5 minutes or until done. Do not overcook. Sprinkle with chopped parsley and serve immediately.

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Ratings

4 out of 5
46 user ratings
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Comments

Gardner17737

While the prep was longer than normal; the flavors melded very well. Artisan pasta, Chilean Sea Bass, Colossal Scallops.

HJ

Don’t be put off by the lack of a photo or age of this recipe - it’s WONDERFULLY flavorful, easy and open to substitutes. I used 1 lb scallops, 1/2 lb of peeled shrimp, 4 oz of cooked salmon that I flaked and added at the end. Didn’t have fish stock/clam juice so I used the liquid from my defrosted scallops and shrimp (about 3/4 cup) and topped it off with a little chicken broth. Also used petite diced canned tomatoes, including their liquid. Fennel seed is key, would be fine w/o saffron.

john

I had halibut fillet but had everything else. It didn't disappoint. I was amazed that in such a brief time I had delicious bouillabaisse sauce.

Gardner17737

While the prep was longer than normal; the flavors melded very well. Artisan pasta, Chilean Sea Bass, Colossal Scallops.

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