Bouillabaisse with Rice

  • Yield 25 servings

This bouillabaisse is full of seafood and healthy vegetables.


4 cups sliced onion
1 tablespoon minced garlic
2 cups olive oil
1 cup celery, chopped
4 potatoes, cubed
6 carrots, cut into 1-inch pieces
3 (16-ounce) cans whole tomatoes, chopped
3 (8-ounce) cans tomato sauce
4 cups sherry
9 cups water
2 tablespoons salt
2 3-inch strips orange peel
2 teaspoons dried thyme
2 bay leaves
2 tablespoons paprika
2 pounds crabmeat
2 pounds scallops
4 to 6 pounds raw shrimp, peeled and deveined
3 scamp or snapper fillets, cut into 1-inch pieces
6 lobster tails, cleaned and cut into 1-inch pieces
Hot cooked rice


  1. In a 16-quart stock pot, saute onion and garlic in olive oil.  Stir in celery, potatoes, carrots, chopped tomatoes, tomato sauce, sherry and water.  Bring to a boil, then reduce heat to simmer.  Season with salt, orange peel, thyme, bay leaves and paprika.  Simmer, covered for 2 to 3 hours.  One hour before serving, add crabmeat, scallops, shrimp, fish and lobster.  Adjust seasonings.  Serve over rice.

Recipe reprinted with permission from The Junior League of Pensacola’s Some Like it South (Pensacola, Fl., 1984).



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