You are here: Home » Recipes » Bouillabaisse with Rice Bouillabaisse with Rice Recipe by Favorite Recipes Press Yield 25 servings This bouillabaisse is full of seafood and healthy vegetables. PrintEmail Ingredients 4 cups sliced onion1 tablespoon minced garlic2 cups olive oil1 cup celery, chopped4 potatoes, cubed6 carrots, cut into 1-inch pieces3 (16-ounce) cans whole tomatoes, chopped3 (8-ounce) cans tomato sauce4 cups sherry9 cups water2 tablespoons salt2 3-inch strips orange peel2 teaspoons dried thyme2 bay leaves2 tablespoons paprika2 pounds crabmeat2 pounds scallops4 to 6 pounds raw shrimp, peeled and deveined3 scamp or snapper fillets, cut into 1-inch pieces6 lobster tails, cleaned and cut into 1-inch pieces Hot cooked rice Instructions 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).