Seafood Bouillabaisse

Submitted by: Tracy Rands, Halifax

“It's simple, delicious, and warms you right up on a cold winter's day. And it has wine in it.”


  • 1 lb(s) raw, shell-on, deveined shrimp
  • 3/4 lb(s) fresh or thawed scallops
  • 1 boneless salmon filet (cubed)
  • 1 boneless haddock filet (cubed)
  • 2 tbsp(s) lemon juice
  • 4-5 cloves of fresh garlic
  • 1 small fistfull of fresh dill
  • 1/5 cup(s) white wine
  • 1 small onion (diced)
  • 1 tsp(s) sea salt or course salt
  • 1 28 oz. can of diced tomatoes
  • 2 tbsp(s) olive oil

Cooking Instructions

  1. Peel the shrimps and keep the shells
  2. Squeeze lemon juice over the raw seafood (shrimps, scallops, cubed fish)
  3. Prepare the brine – Boil shrimp shells in about 2 cups water and add the sea salt. Boil until shells turn pink. Strain (discard shells) and set aside.
  4. Sautee diced onions and garlic in olive oil until onions are translucent and garlic is slightly browned
  5. Pour in can of tomatoes (including liquid), white wine, fresh dill, the brine you just made
  6. Bring to boil and then simmer for about 10 minutes
  7. Drop in all the seafood and cook for about 3-4 minutes on medium heat until shrimp turns pink and fish is cooked but still flaky (do not overcook)
  8. Reduce heat to minimum and simmer for another 10 minutes if desired
  9. Serve with fresh French or sourdough bread

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This is my own recipe.

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