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  • Nina’s Bouillabaisse

    Nina’s Bouillabaisse


    Nina’s Bouillabaisse

    Serves 10


    What You’ll Need:

    A Sharp Kitchen Knife

    Measuring Cups & Spoons

    A Large Braising Pan with a Cover

    A Spatula

    A Wooden Spoon

    A Colander

    A Large (Stock) Pot with a Cover

    A Large Bowl



    Shrimp Shells from 1 LB Shrimp

    1 Tbsp Olive Oil

    2 Medium Carrots, Chopped

    1 Medium Onion, Chopped

    2 Celery Stalks, Chopped

    1 Cup Clam Juice

    3 Cups Cream Sherry

    3 Cups Organic Vegetable Broth

    3 Tbsp Lemon Infused Olive Oil

    1 Large Onion, Diced

    1 Large Shallot, Diced

    1 Fennel Bulb, Diced plus the Fronds, Chopped

    4 Cups Fresh Chopped Tomatoes

    1/2 Cup White Wine

    Juice of 1 Orange

    Zest of 1 Orange

    Large Pinch of Organic Saffron

    2 Tbsp Garlic, Chopped

    1 1/2 Pounds Manila Clams

    1 1/2 Pounds Mussels

    1 Pound Wild Shrimp, Shelled

    1 1/2 Pounds Pacific Cod, Halibut (or other mild white fish)

    1/4 Cup Parsley, Chopped


    How To Put It Together:

    1) Make the seafood stock: Preheat a stock pot over medium high heat. Add the olive oil; swirl it around the pan. to the pot, add the celery, onion and carrots to the pan; sauté until almost opaque. Nest add the shrimp shells and sauté until they turn color. Stir in the clam juice, sherry and vegetable broth; cover the pot and simmer the stock for about a half hour.
    2) Turn the stove off; remove the pot from the heat. Place a large enough bowl to hold the stock in the sink; place a colander in the bowl. Pouring away from yourself, dispense the stock into the colander to strain the solids. Carefully lift the colander out of the bowl; discard the solids. Set the stock aside for now.
    3) Preheat a braising pan over medium high heat. Add the lemon infused olive oil; swirl it around the pan. To the pan add the onion, fennel and shallot and sauté until almost opaque. Stir in the chopped tomatoes; add the white wine, about half of the seafood stock (you will add more later), orange juice and zest, saffron and garlic. Give the pot a good stir; cover and simmer for about 5 minutes to allow the flavors to marry.
    4) Remove the cover; nestle the seafood into the broth starting with the clams, then the mussels, fish and finally the shrimp. Add a little more stock as needed and give the seafood a stir, carefully; the pan will be FULL. Cover the pan for 5 – 7 minutes or until all of the clams and mussels have opened. Sprinkle with fresh parsley.
    5) Serve and enjoy!


    Nina’s Tasty Tip:

    Feel free to mix it up and use your favorite fish and shellfish in this dish.



    288 Calories
    37 grams of Protein
    11 grams of Total Carbohydrates
    3 grams of Sugar
    2 grams of Fiber
    10 grams of Total Fat
    2 grams of Saturated Fat
    0 grams of Trans Fat
    112 mg of Cholesterol
    795 mg of Sodium
    217% RDA Vitamin B12
    130% RDA Manganese
    107% RDA Selenium
    51% RDA Phosphorus
    46% RDA Vitamin C
    44% RDA Niacin
    41% RDA Vitamin K
    33% RDA Sodium
    32% RDA Potassium
    31% RDA Iron
    30% RDA Magnesium
    25% RDA Vitamin B6
    23% RDA Vitamin A
    22% RDA Riboflavin
    19% RDA Copper
    18% RDA Thiamin
    17% RDA Vitamin D
    16% RDA Folate
    15% RDA Zinc
    14% RDA Vitamin E
    14% RDA Pantothenic Acid
    10% RDA Calcium
    • Glycemic load: 5
    • Total Omega 3 Fatty Acids: 1138

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