Clam, Grouper, and Oyster Bouillabaisse (or, at least, my version of it)

This is one of my favorite go-to seafood recipes when I want something super flavorful and fulfilling, but relatively quick and easy. (Is it even a bouillabaisse?  Or more of just a seafood stew?)  Regardless, I like it and its versatile.  Use whatever fresh seafood is available, and sometimes I even like to add sausage to it.  Fennel can be a nice addition, too.

Clam, Grouper, and Oyster Bouillabaisse

Serves 4

  • 1/2 pound oysters
  • 1/2 pound grouper, cut into chunks
  • Clams (I don’t know the pound, but I know we bought it as a bag of about 50 clams)
  • 1 white onion, chopped
  • 1 green or red pepper, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 cup white wine + 1 other cup of white wine
  • 1 cup broth/stock (veggie, chicken, fish, whatever you have) + 1 more cups broth/stock
  • 1/2 pound small/new potatoes, sliced 1/4 inch thick
  • Handful of chopped fresh mixed herbs if you have them

Cook potatoes in a pot of salted boiling water until just cooked through, about 8 minutes.  Drain and set aside.

In a large pot (I use an enameled cast iron pot), sweat the onions, peppers, and garlic  with the butter and olive oil over medium heat for about 10 minutes. Season with salt and pepper.  Add white wine and let reduce by about half.  Add 1 cup of stock/broth and add oysters and fish.  Season with salt and pepper. Let cook about 3 minutes minutes and add potatoes and let cook another minute longer.

In meantime (like while peppers are sweating), get clams started. Combine one cup wine and one cup broth in large pot with clams over medium high heat.  Cover and bring to a boil.  Let cook for about 4-6 minutes until clams open.  (If you have a steamer insert for the pan, use that for the clams – it makes transferring them to the big stew much easier.)  As clams open, transfer them to big pot of stew.  Some clams will take longer than others to open, but discard any that don’t open at all.

Steamy, delicious stew

Add about 1-2 cups of the clam’s broth to the stew.  Add herbs if using and season with any extra salt and pepper.  Serve in big bowls with good crusty bread to sop up all the juices.

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3 responses to “Clam, Grouper, and Oyster Bouillabaisse (or, at least, my version of it)

  1. I love those big hunks of red potatoes. OK, I really love all the seafood. You have such a way with fish, et al.

  2. Bouilliabaisse is one of the best dishes on the planet. Yours looks delicious!

  3. It looks incredible. I’ve never had Bouillabaisse, but if I can find some reasonably priced shell fish I shall try making my own version!

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