Bouillabaisse 2

Course Main Dish
Cuisine Seafood


  • 2 tablespoons olive oil
  • 2 cloves garlic peeled and smashed
  • 1 large onion peeled and sliced
  • 1 small fennel bulb thinly sliced
  • 1 pinch saffron
  • 1 in can whole peeled tomatoes
  • 6 cups seafood stock we make ours out of boullion cubes!
  • Some or all of the following seafood : halibut, cod, or snapper (in large chunks); shell-on large shrimp, clams, mussels, lobster meat, ask your fish seller for enough to serve 4 to 6 people
  • 1 bunch Italian parsley chopped
  • 1 loaf crusty bread


  • Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saute until just brown, 5 to 10 minutes.
  • Add the saffron, tomatoes, and stock
  • Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
  • Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
  • Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
  • Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
  • Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.
Tried this recipe?Let us know how it was!