Bouillabaisse with Rice

  • Yield: 25 servings


4cups sliced onion
1tablespoon minced garlic
2cups olive oil
1cup 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
4cups sherry
9cups water
2tablespoons salt
2 3-inch strips orange peel
2teaspoons dried thyme
2 bay leaves
2tablespoons paprika
2pounds crabmeat
2pounds scallops
4 to 6pounds 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).