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Easy Shellfish Bouillabaisse

Prep Time:

10 Minutes

Cook Time:

20 Minutes


2 Servings


Phase 1

About the Recipe

Check out this Phase 1 friendly Ideal Protein Recipe



• 2 teaspoons olive oil

• 1 cup thinly sliced fennel or celery

• ½ cup sliced green onion, white and light green parts only

• 2 garlic cloves, minced

• 1 cup chicken broth

• ½ cup chopped fresh tomato

• 1 teaspoon chopped fresh thyme leaves or ¼ teaspoon dried

• ⅛ teaspoon cayenne pepper

• ⅛ teaspoon saffron threads, optional

• 1 pound mussels (20 to 25 mussels), scrubbed and debearded

• 1 pound littleneck clams (8 to 10 clams), scrubbed under cold running water

• ¼ pound jumbo shrimp (5 to 6 shrimp), peeled and deveined



  1. Heat the oil in a large Dutch oven over medium heat.

  2. Add the fennel, green onion, and garlic; cook, stirring occasionally, until slightly softened, about 4 minutes.

  3. Add the broth, tomato, thyme, cayenne, and saffron, if desired; bring to a boil.

  4. Add the mussels, clams, and shrimp; return to a boil.

  5. Reduce the heat to low, cover, and simmer until the mussels and clams open and the shrimp turn pink, about 8 minutes.

  6. Discard any mussels and clams that do not open.

  7. Divide the soup between 2 bowls and garnish with fresh fennel fronds.


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