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Bouillabaisse

  • 30m Prep Time
  • 40m Cook Time
  • 1h 10mReady In

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  • Cuisine : French
  • Course : Soup

About 10 cups; 5 to 6 servings Many insist that the unique flavor of this dish depends on fish native to the Mediterranean alone. Regardless of how it compares to the original, we have enjoyed many bouillabaisse variations made with fresh fish from our shores.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 leek, halved lengthwise, well cleaned, and cut into ½-inch pieces
  • 1 small fennel bulb, quartered, cored, and thinly sliced
  • 1 celery rib, thinly sliced on the diagonal
  • 1 bay leaf
  • (1 whole star anise or ¼ teaspoon anise seeds or fennel seeds)
  • (Zest of ½ orange, removed in large strips with a vegetable peeler)
  • ½ teaspoon salt
  • ¼ teaspoon saffron threads
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1
    • 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
    • 1 small onion, thinly sliced
    • 1 large leek, halved lengthwise, well cleaned, and sliced
    • (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
    • (4 ounces cremini mushrooms, sliced)
    • (1 to 2 garlic cloves, smashed)
    • (1 cup dry white wine)
    • (4 thin slices lemon)
    • 4 sprigs parsley
    • 3 sprigs thyme
    • 1 bay leaf
    • Cold water to cover
    Sub-recipe steps
    1. Combine in a stockpot: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf
    2. Add: Cold water to cover
    3. Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
  • 1 ½ cups canned crushed tomatoes
  • ½ cup dry white wine
  • ¾ teaspoon salt
  • 12 littleneck clams, scrubbed
  • 2 tablespoons olive oil
  • 12 ounces monkfish, sea bass, red snapper, or halibut fillets, or a combination, cut into 1 ½-inch pieces
  • 8 ounces sea scallops
  • (1 to 2 tablespoons anisette or Pernod)
  • 5 or 6 slices toasted French bread
  • 1
    • ½ roasted red bell pepper, or 1 pimiento, drained
    • 1 dried red chile, softened in hot water for 30 minutes, or a dash of hot pepper sauce
    • ¼ cup fresh bread crumbs, soaked in water and squeezed dry
    • 2 garlic cloves, minced or grated on a rasp grater
    • ¼ teaspoon salt
    • ¼ cup olive oil, vegetable oil, or a combination
    • 2 to 3 tablespoons of the soup you are serving
    Sub-recipe steps
    1. Process in a food processor or pound together in a bowl or mortar to a smooth paste: ½ roasted red bell pepper, or 1 pimiento, drained; 1 dried red chile, softened in hot water for 30 minutes, or a dash of hot pepper sauce; ¼ cup fresh bread crumbs, soaked in water and squeezed dry; 2 garlic cloves, minced or grated on a rasp grater; ¼ teaspoon salt
    2. Very gradually whisk in: ¼ cup olive oil, vegetable oil, or a combination
    3. Should the oil stop being absorbed, stop pouring the oil and whisk vigorously before adding more. Just before serving, thin the sauce with: 2 to 3 tablespoons of the soup you are serving

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 leek, halved lengthwise, well cleaned, and cut into ½-inch pieces
  • 1 small fennel bulb, quartered, cored, and thinly sliced
  • 1 celery rib, thinly sliced on the diagonal
  • 1 bay leaf
  • (1 whole star anise or ¼ teaspoon anise seeds or fennel seeds)
  • (Zest of ½ orange, removed in large strips with a vegetable peeler)
  • ½ teaspoon salt
  • ¼ teaspoon saffron threads
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 4 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
  • 1 ½ cups canned crushed tomatoes
  • ½ cup dry white wine
  • ¾ teaspoon salt
  • 12 littleneck clams, scrubbed
  • 2 tablespoons olive oil
  • 12 ounces monkfish, sea bass, red snapper, or halibut fillets, or a combination, cut into 1 ½-inch pieces
  • 8 ounces sea scallops
  • (1 to 2 tablespoons anisette or Pernod)
  • 5 or 6 slices toasted French bread
  • 1 Rouille

Let's Cook

  1. Step 1.

    Heat in a soup pot over medium heat until the butter is melted: 1 tablespoon olive oil; 1 tablespoon butter

  2. Step 2.

    Add and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes: 1 leek, halved lengthwise, well cleaned, and cut into ½-inch pieces; 1 small fennel bulb, quartered, cored, and thinly sliced; 1 celery rib, thinly sliced on the diagonal; 1 bay leaf; (1 whole star anise or ¼ teaspoon anise seeds or fennel seeds); (Zest of ½ orange, removed in large strips with a vegetable peeler); ½ teaspoon salt; ¼ teaspoon saffron threads

  3. Step 3.

    Add and cook, stirring, for 3 minutes: 3 garlic cloves, minced; 1 tablespoon tomato paste

  4. Step 4.

    Add: 4 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock; 1 ½ cups canned crushed tomatoes; ½ cup dry white wine; ¾ teaspoon salt

  5. Step 5.

    Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes. Increase the heat and bring to a boil. Add: 12 littleneck clams, scrubbed; 2 tablespoons olive oil

  6. Step 6.

    Cook, covered, for 3 minutes. Stir in: 12 ounces monkfish, sea bass, red snapper, or halibut fillets, or a combination, cut into 1 ½-inch pieces

  7. Step 7.

    Cook, covered, for 1 minute. Stir in: 8 ounces sea scallops

  8. Step 8.

    Cook just until the seafood is done, 2 to 3 minutes more. Discard any clams that are not open. Remove the star anise, orange zest, and bay leaf. If desired, stir in: (1 to 2 tablespoons anisette or Pernod)

  9. Step 9.

    Divide the seafood and broth among soup bowls. Top: 5 or 6 slices toasted French bread

  10. Step 10.

    with a small dollop of: Rouille

  11. Step 11.

    and place a slice on each serving. Pass the remaining rouille separately.

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