Black Sea Bass with Scallops in Bouillabaisse Sauce

By Pierre Franey

Published December 12, 1989

Total Time
10 minutes
Rating
4(46)
Comments
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Ingredients

Yield:4 servings

  • 1 tablespoon olive oil

  • ½ cup finely chopped onion

  • ¼ cup chopped leeks

  • 1 tablespoon finely chopped garlic

  • 1 cup chopped, peeled tomatoes

  • ½ teaspoon saffron stems

  • 1 cup fresh fish broth or clam juice

  • ¼ cup dry white wine

  • 1 bay leaf

  • ½ teaspoon fennel or anise seed

  • 2 sprigs fresh thyme or ½ teaspoon dried

  • ⅛ teaspoon Tabasco sauce

  • Salt and freshly ground pepper to taste

  • 4 small boneless fillets of black sea bass, about 1 ¼ pounds

  • ¾ pound sea or bay scallops

  • 2 tablespoons chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 60 milligrams cholesterol; 232 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 769 milligrams sodium; 30 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a saucepan large enough to hold the fillets of fish in one layer. Add the onion, leeks and garlic. Cook and stir over medium heat until wilted. Do not brown. Add the tomatoes, saffron, fish broth, wine, bay leaf, fennel, thyme, Tabasco, salt and pepper. Cook over medium-high heat for about 5 minutes.

  2. Step 2

    Add the fish fillets in one layer. Add the scallops around the fillets and bring to a boil. Cover and simmer for 5 minutes or until done. Do not overcook. Sprinkle with chopped parsley and serve immediately.

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Ratings

4 out of 5
46 user ratings
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Comments

Gardner17737

While the prep was longer than normal; the flavors melded very well. Artisan pasta, Chilean Sea Bass, Colossal Scallops.

HJ

Don’t be put off by the lack of a photo or age of this recipe - it’s WONDERFULLY flavorful, easy and open to substitutes. I used 1 lb scallops, 1/2 lb of peeled shrimp, 4 oz of cooked salmon that I flaked and added at the end. Didn’t have fish stock/clam juice so I used the liquid from my defrosted scallops and shrimp (about 3/4 cup) and topped it off with a little chicken broth. Also used petite diced canned tomatoes, including their liquid. Fennel seed is key, would be fine w/o saffron.

john

I had halibut fillet but had everything else. It didn't disappoint. I was amazed that in such a brief time I had delicious bouillabaisse sauce.

Gardner17737

While the prep was longer than normal; the flavors melded very well. Artisan pasta, Chilean Sea Bass, Colossal Scallops.

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