Bouillabaisse Mixed and Chowder Fish and Seafood Soups and Stews

Bouillabaisse - A thick strongly-flavoured soup, made from fish, vegetables and spices, which originated in the south of France.

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• Florida Bouillabaisse - Using shrimp, softshell turtle, crab, and clams to bouillabaisse make six bouillabaisse servings.
• Victoria B.C. Bouillabaisse - Detailed recipe using mussels, clams, squid, shrimp, scallops, bouillabaisse crab, and white fish.
• Bouillabaisse (Fish Stew) - Recipe combining cod, lobster, halibut, and scallops.
• Bouillabaisse #3 - Recipe calling for mussels, sole, and snapper.
• Harry's Island Bouillabaisse - Recipe using cod, scallops, prawns, clams, crab, and bouillabaisse salmon.
• Seafood Bouillabaisse - Combining fish, oyster, shrimp, and crab. From Master Cook.
• Bouillabaisse - Recipe using red mullet, mussels, prawns, and bass.
• Creole Bouillabaisse - Made with fish fillets, oysters, and shrimp in bouillabaisse chicken broth.
• Quick Bouillabaisse - Presents a basic recipe using flounder, clams, cod, mixed and chowder mixed and chowder and lobster.
• New England Bouillabaisse - Made using clams, shrimp, and halibut.
• Fisherman's Bouillabaisse - Basic recipe with suggested alternatives. Serves four from Recipe Source.

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