Classic French Bouillabaisse Recipe

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.

For the fish broth, heat the oil in a large pot over medium heat. Add the garlic, onion, leeks, celery, and shrimp shells and cook until the vegetables are beginning to soften and the shrimp shells turn pink, about 5 minutes.

Add the bay leaves, peppercorns, orange zest, and clam juice. Stir and bring to a simmer.

Add the water and stir, then bring the pot to a boil. Add the fish bones and boil steadily for 30 minutes, or up to an hour.

Strain the solids from the broth.

For the rouille, combine all the ingredients but the olive oil in a food processor and pulse until blended into a paste. Drizzle the olive oil in as you blend until a smooth paste is formed. Season as needed with salt and pepper.

For the bouillabaisse, heat the oil in a large pot over medium heat. Add saffron threads and cook gently for 2 minutes. Add the shallot, garlic, fennel, and leek, and cook until soft and fragrant. Leeks will turn bright green.

Add the Pernod, lemon, and orange zest and reduce the liquid by half, about 1-2 minutes.

Add the bay leaves, potatoes, and tomatoes, and cover with the fish broth. Bring the pot to a boil and cook until the potatoes are soft, about 10-15 minutes, stirring occasionally.

Once the potatoes are soft, add the fish and clams (but not the shrimp), and cover. Cook until the fish is flaky and most of the clams have opened, about 5 minutes. Add the shrimp and cover, cooking until the shrimp is opaque and curled, about 1-2 minutes longer.

Stir in the rouille, then season to taste. Before serving, remove the orange peel and bay leaves.

Serve with a sprinkling of fennel fronds and crusty bread. Serve rouille alongside the bouillabaisse in a small bowl and spread on the sliced bread to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens