Julia Child's Bouillabaisse (Fish Stew) | Jamie & Julia

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color with health benefits, while paprika is more economical.

shellfish

🥗Healthier: chicken

💰Cheaper: canned clams

Chicken is a leaner protein alternative, and canned clams are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Start by gathering ingredients, including fish heads, fillets, and mussels from two different fishmongers.

Chop quarter pound of onions and three ounces of leeks; slice leeks in half and use the white part.

Heat half a cup of olive oil in the largest pot available over medium heat.

Add chopped onions and leeks to the pot; cook until tender but not brown, about 5 minutes.

Roughly chop three tomatoes and add them to the pot; stir in while cooking for another 5 minutes.

Chop half a bulb of garlic and add it to the pot with the tomatoes.

Pour in three and a half pints of water, six sprigs of parsley, one bay leaf, half a teaspoon of dried thyme, and one eighth teaspoon of fennel seeds.

Add two big pinches of saffron, one tablespoon of salt, and one eighth teaspoon of pepper; stir to combine.

Prepare the fish heads by removing the gills and guts; cut off fins if necessary.

Add the cleaned fish heads and two fish frames to the pot; cook uncovered at a moderate boil for 30 to 40 minutes, skimming off any foam that appears.

While the broth simmers, prepare croûtes by slicing a French baguette into three quarter inch slices and dunking them into the stock.

Place the baguette slices on a baking tray and bake at 325 degrees Fahrenheit for half an hour, basting with olive oil halfway through.

After 30 to 40 minutes, strain the broth into a bowl, discarding the solids.

Return the strained stock to the pot and add mussels first, followed by other fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens