Bouillabaisse: A Delicious Fisherman’s Stew Originating in France

October  4, 2022
4 Ratings
Photo by tomandanitamorgan.blogspot.com
  • Serves 4
Author Notes

This is a Bouillabaisse based on The Cooking Channel recipe by Kelsey Nixon. We chose this one because of the interesting use of fennel and orange zest to add huge amounts of flavor complexity. We also liked her faux rouille, an aioli made from sour cream and mayonnaise. Ours has a great spicy taste and really adds to the bouillabaisse. The recipe is on our blog;
http://tomandanitamorgan.blogspot.com/2014/01/bouillabaise-delicious-fishermans-stew.html? —Tom and Anita Morgan

What You'll Need
  • Bouillabaisse
  • 4 large scallops
  • 8 oz Atlantic cod, cut into large pieces
  • 4 oz halibut steak, cut into large pieces
  • 12 littleneck clams
  • 8 large shrimp, peeled and deveined, tails on
  • 4 cups of fish stock or clam juice
  • 4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 ½ inch size
  • 1 of 14.5 oz canned crushed tomatoes
  • A pinch of saffron threads
  • ½ C white wine
  • 3 or 4 garlic cloves, skinned and minced
  • 1 small fennel bulb, sliced thin and fronds reserved for garnish
  • 1 red onion, sliced thin
  • 2 T good olive oil
  • Aioli Substitute for Rouille:
  • ¼ C sour cream
  • ¼ C mayonnaise
  • 2 T crushed garlic
  • 1 T fish stock or clam juice
  • Juice of ½ lemon
  • 1 t sweet paprika
  • 1 pinch saffron
  • 1 pinch cayenne pepper
  • Several grinds of black pepper
  • Garlic French bread, baguette or other dipping bread
  1. Bouillabaisse
  2. In a 5 ½ quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little. Add the onion, fennel and garlic and sauté until the vegetables just start to brown.
  3. Add the white wine and deglaze the pot while it reduces.
  4. Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.
  5. Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning. Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.
  6. Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.
  1. Aioli Substitute for Rouille:
  2. In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse. Remove from refrigerator and let warm to room temperature during last half hour of cooking.

See what other Food52ers are saying.

  • Oui, c'est bon
    Oui, c'est bon
  • Chloroph

2 Reviews

Chloroph November 25, 2020
Where is the orange zest? How is the rouix used?

Oui, C. May 26, 2015
I'm making your recipe tonight. How is the aioli used?