Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 leek, white part only, chopped

  3. 1 onion, chopped

  4. 2 cloves garlic, minced

  5. peel of 1 orange, orange part only (use vegetable peeler)

  6. 3 tomatoes, chopped

  7. 1/3 cup chopped fennel fronds

  8. fresh herbs (in any combination): thyme, parsley, oregano

  9. 1/2 teaspoon saffron threads, crushed

  10. 3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells

  11. 10 cups water

  12. 1 cup dry white wine

  13. 1 tablespoon sea salt

  14. 3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)

Instructions Jump to Ingredients ↑

  1. In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Saute for 5 minutes until softened but not brown.

  2. Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.

  3. Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we'll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.

  4. Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.


Send feedback