New England Bouillabaisse for OneJanuary 16, 2020
This New England bouillabaisse for one, made with mussels, clams, and fish, in a tomato fish broth, is a quick and easy riff on the classic French fish stew that sacrifices nothing in terms of soulfulness.
This New England bouillabaisse for one ensures you’re able to partake of a proper seafood dinner on any given evening without a tremendous investment of time or ingredients. It assumes you have a good fish stock in your freezer (or that you have access to at your seafood counter or specialty store freezer aisle). If not, the author, the venerable Judith Jones, suggests you make this after a supper of lobster or steamed mussels and have some of that intense lobster or mussel broth left. You can also use bottled clam juice diluted by half with water.–Renee Schettler
New England Bouillabaisse for One
- Quick Glance
- 10 M
- 30 M
- Serves 1
In a pot over medium heat, cook the onion and garlic, stirring occasionally, until softened.
Add the tomato, cook for another minute, and then pour in the fish stock and seasonings, tasting to judge how much salt and pepper you need. Simmer for about 20 minutes.
Add the clams. If you’re using fresh fish or shrimp, slip that into the pot now. Clams always take longer than mussels, so give the clams a few minutes to cook before adding the mussels. If you’re using leftover cooked fish or shrimp, slip that into the pot now along with the mussels. Cook until the clams and mussels open. Discard any that do not open.
Sprinkle the parsley over the bouillabaisse and add a dollop of pistou. Sit down to dinner, if desired, with a couple of slices of toasted French bread spread with pistou. Originally published August 5, 2011.
New England Bouillabaisse for One Recipe © 2009 Judith Jones. Photos © 2009 Christopher Hirsheimer. All rights reserved. All materials used with permission.