You don't need to get fancy with bouillabaisse. This version of the French fisherman's stew liberates you from having to buy up the entire fish counter—just choose any two or three of the fish and shellfish options listed below.
Ingredients
Makes 4 to 6 servings
Step 1
1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
Step 2
2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
Step 3
3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
Step 4
4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
Step 5
5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
Step 6
6. Add any crabmeat.
Step 7
7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
Step 8
8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.
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Reviews (21)
Back to TopI made this yesterday, and it was fabulous! I read some of the reviews, so I added a bit more garlic than in the recipe, and I used a big fennel (as I love that flavor). I just read a review complaining about clam juice, but I simplified and used Organic Fish boullion cubes to make my fish stock, and cooked it all a bit longer to draw out the flavors. I added thinly sliced carrots and some pakchoy stems to give it more vegetables, and used frozen inexpensive white fish and a piece of cod, in addition to raw frozen shrimp, peeled (to make my life easier and less expensive). I did make the Rouille (used some high quality sourdough bread and some fresh chili instead of cayenne) and this really added some extra punch as well. My husband said it's the best food he's had in days - and we just came back from a weekend where we ate out for 3 days! In short, be willing to improvise, use the fish that's easily available, it's really okay to use fish boullion cubes! and it still comes out delectible!
audrey3746
Amsterdam, The Netherlands
8/4/2020
The problem with the recipe is the cost of clam juice!!!! And who in this world has the time to ferret out fish bones from a friendly source and time to make the quantity of stock called for. It's unrealistic. Hello!
the connasewer
Hawaii Big Island
6/10/2018
Made this for birthday dinner for six and it was a hit. I had served the same group Cioppino at Xmas and now we wanted a fish stew with less tomatoes. Small changes I increased the garlic to 6 cloves and added 1 cup of white wine to deglaze the sautéed vegetables and then reduced the wine by 1/3 before adding the other ingredients. Since we wanted less tomatoes I added only a half can, I'm looking forward to making this with fresh tomatoes in the summer. I used 6 cups of fish stock from Whole Paycheck. And I did serve it with the baguette and rouille in the bottom of the bowl. For seafood per person: 3 mussels, 3 clams, 6 jumbo shrimp, 1/2 fish fillet (snapper was the freshest at the market and 1/3 cracked crab. I cook each type of seafood separately removing it as it is done. This is a little more work but when I'm using quality seafood I don't want to take the chance of having it turn out rubbery and overcooked. Then Just ladle over each bowl the hot broth and parsley. Wonderful !
unewsuzy
Benicia, CA
2/22/2017
This was perfect answer for using odds and ends of fish and shrimp from the freezer. I used a bottle of clam juice and increased the volume with a container of vegetable broth. Appreciated the tips to use more garlic and make the rouille (an easy recipe from this site). Next time I hope I have more fish variety and the fennel (but fennel seed plus sliced celery worked okay).
Six43
12/16/2013
Made this for my first attempt at bouillabaisse. It was a huge hit for my Dad's birthday and so easy to make. I took the advise of previous cooks and made the Rouille also. A definite must, brought out so much flavor! I wasn't sure how much a "pinch" of saffron would be so I think I was pretty generous but it paid off. Definitely a keeper!
Anonymous
Gig Harbor, Washington
5/2/2013
Fabulous and easy. I made this with what was on sale and available at my local Whole Foods including swordfish, salmon and littleneck clams... I used good quality purchased fish stock and vegetable stock, and quality canned tomatoes and Spanish saffron from penzeys.com. It turned out wonderful with just a pinch of sea salt and a few grinds of pepper at the end. Really didn't need a lot of tweaking... I would definitely make it again. Total keeper.
eshta
SF Bay Area
1/10/2013
Great Recipe! I made it for 6 including two bouillabaisse "snobs" and they thought it was fantastic! Most of the recipes called for making stock from fish heads or fish bones - forget that!! I recommend adding a lot more garlic - I used 4 cloves and it could have handled more. The rouille is a must and gave it great flavor and a little 'kick'. I used 1 carton of seafood stock and 1 carton of vegetable stock, but took care to taste and adjust seasoning at the end. Easy and outstanding!
GoorMay
Chagrin Falls, Ohio
8/14/2012
This recipe is a feast for the eyes, nose, and taste buds! I only used cod and prawns, and replaced the seafood stock with vegetable bouillon cubes. I topped it with a hearty bread and homemade rouille (which was also fantastic). My husband was very impressed, and we both enjoyed the dish thoroughly.
BlueMona
Montreal, Canada
7/13/2012
very simple and delicious. used canned crab stock from the chinese market -- seafood stock is actually pretty difficult to find in regular supermarkets. came out wonderful anyway.
Anonymous
sunnyvale, ca
1/30/2011
Very good for my taste.. Might be a little fishy for some. Would recommend using half seafood stock and half chicken stock.. Also added some cajun season for some jazz..
DirtycChef
maryland
12/15/2010
de-li-cious ! !我又会再次让这个& & ag)ain! if your soup comes out bland, it's your own fault. soups are the easiest thing to taste & adjust; not to mention a touch of salt can bring out so much flavor. it also helps to season the seafood before adding it to the soup. you must add more garlic. i did 5 gigantic cloves; i love the stuff. i also double the tomatoes & used diced instead of whole; it just made more sense. a little red pepper gives a nice kick. i cooked soup for 10 min instead of 20 (i didn't have much clam juice), i still made 6 servings and it was full of flavor. can't wait for the left overs tomorrow!!
msgaia
los angeles, ca
4/28/2010
This recipe came out beautiful to the eye, incredibly aromatic, and was absolutely delicious! I used wild caught Halibut, Scallops, and Jumbo shrimp. I couldn't imagine this dish without the saffron, and yes by all means soak it in the orange juice. The orange I used to grate for zest I also squeezed for the juice. I added about a cup and a half of a nice French Sauvignon Blanc at the beginning for some extra flavor, I highly recommend. Whole Foods has amazing fish stock, just ask at the fish department. Along side I baked parmesan garlic bread on a half loaf of sourdough bread. Was an amazing meal! Enjoy...
astralbee
Santa Monica
2/22/2010
I made this recipe last night with tilapia and frozen shrimp. it was super easy to make, and really delicious, even with the frozen seafood! I will definitely make it again!
mcloughl
St. Louis, MO
11/12/2009
这是一个很好的入门食谱,但上海步浪der than I would've liked. Next time, I'll use much more garlic, fresh basil, and red pepper flakes.
micanum
Long Beach, CA
8/2/2009
Made this for dinner tonight - an absolute hit!! Had a few changes since fennel was outrageously expensive, but overall an easy recipe that should be repeated multiple times!
Anonymous
3/1/2009
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