Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 cup 62g / 2 1/5oz Chopped onion

  3. 1/2 cup 55g / 1.9oz Chopped celery Salt - to taste Freshly-ground black pepper - to taste

  4. 3 Garlic cloves

  5. 1 Bay leaf

  6. 8 Peppercorns

  7. 2 Thyme sprigs

  8. 1 lb 454g / 16oz Fish bones Water - to cover

  9. 1 cup 237ml White wine

  10. 1 Saffron

  11. 1 cup 237ml Julienned leekes

  12. 3 cups 187g / 6.6oz Chopped peeled seeded tomatoes Juice and zest of one orange

  13. 1 cup 237ml Julienned fennel

  14. 2 tablespoons 30ml Chopped garlic

  15. 2 tablespoons 30ml Finely chopped parsley Salt - to taste Freshly-ground black pepper - to taste

  16. 2 lbs 908g / 32oz Assorted small whole fresh fish, such as Whiting, squid, sea bass, eel - cleaned, scaled

  17. 1 Lobster (large)

  18. 1 lb 454g / 16oz Shrimp - peeled, deviened

  19. 1/2 lb 227g / 8oz Mussels

  20. 1/2 lb 227g / 8oz Littleneck clams Salt - to taste Freshly-ground black pepper - to taste

  21. 12 Crusty French bread Rouille - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper. Serve with Rouille (see recipe) To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and croutons on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the croutons. This recipe yields 6 servings.


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