You are here: Home » Recipes » Bouillabaisse Bouillabaisse Recipe by Favorite Recipes Press Yield 4 servings This is a good way to prepare a quick, impressive dinner with ingredients from the pantry and freezer. PrintEmail Ingredients 8 ounces canned tomatoes or chopped fresh tomatoes2 tablespoons tomato paste1 1/2 cups fish stock1 cup white wine1 -- Bermuda onion or 6 scallions, chopped2 or 3 -- garlic cloves, crushed1 pound tilapia or other white fish, cut into 1-pieces8 -- sea scallops, cut into halves12 -- green olives2 teaspoons hot sauce1 tablespoon chopped fresh dill weed1 teaspoon dried oregano1 teaspoon dried thyme16 -- mussels16 large shrimp, peeled and deveined Instructions Cook the tomatoes in a large saucepan over low heat until they begin to break apart. Stir in the tomato paste, fish stock, wine, onion and garlic. Increase the heat and bring to a boil. Reduce the heat to medium and cook for 5 minutes. Add the fish, scallops, olives, hot sauce, dill weed, oregano and thyme. Simmer for 15 minutes. Add the mussels and cook until the shells open. Add the shrimp and simmer for 10 minutes longer. Ladle into soup bowls and serve with warmed and buttered crusty French bread. Note: You may prepare this dish with thawed frozen fish and shellfish. Recipe reprinted with permission from The Bermuda Junior Service League’s Island Thyme (Hamilton HM FX, Bermuda, 2005).