Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb crab legs
- 1 dozen oysters
- 1 lb fish fillets (such as snapper or cod)
- 2 cups of clams
- 1 lb mussels
- 4 cups seafood stock
- 1 cup white wine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- Salt and pepper to taste
- 1 lb pasta (your choice)
- Lemon wedges for garnish
Instructions
- Arrange the shrimp, crab legs, and oysters on a large serving platter, garnishing with lemon wedges.
- In a large pot, heat olive oil over medium heat, add minced garlic and sauté until golden. Pour in white wine and seafood stock, add shrimp, clams, and mussels, season, and simmer until cooked through.
- Heat a skillet over medium-high temperature, season fish fillets with salt and pepper, and sear for 4-5 minutes on each side until golden and flaky.
- Cook pasta according to package instructions until al dente, toss with bouillabaisse broth, then plate and top with clams, mussels, and seared fish.
Notes
- Store leftover seafood in an airtight container in the refrigerator and consume within 1-2 days for best quality.
- Pair with freshly baked bread and a side salad for a complete meal.
- Substitute different types of seafood based on preference or availability.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg