How to Make Chicken Bouillabaisse

saffron

💰Cheaper: turmeric

Turmeric provides a similar color and flavor profile at a lower cost.

fish stock

💰Cheaper: chicken broth

Chicken broth is more accessible and cost-effective while maintaining a savory base.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for cooking.

chicken

💰Cheaper: thighs

Chicken thighs are typically less expensive and remain moist during cooking.

Start with a whole chicken and separate the drumstick from the breast by cutting along the line of fat.

Use a knife to cut through the ribs and remove the backbone, then take out the oyster meat.

Remove the legs and wings, and cut the breasts in half crosswise.

Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven until just smoking.

Pat the chicken pieces dry and season with salt and pepper before placing them skin side down in the pot.

Sear the chicken for about 8 to 10 minutes until the skin is browned and fat is rendered, then remove the chicken and set aside.

Add sliced fennel and leek to the pot and cook for about 4 minutes until softened.

Add minced garlic, 1/4 teaspoon saffron, 1/4 teaspoon cayenne, 1 tablespoon tomato paste, and 1 tablespoon all-purpose flour; stir for 30 seconds.

Add 14.5 ounces of drained diced tomatoes, 1/2 cup dry white wine, 3 cups chicken broth, orange zest, and 1/4 cup Pastis to the pot; bring to a simmer.

Add 3/4 pound of Yukon Gold potatoes cut into 3/4 inch pieces and simmer for 10 minutes to par-cook the potatoes.

Nestle the chicken drumsticks and thighs on top of the potatoes, skin side up, and simmer for 5 minutes.

Add the chicken breast pieces on top of the dark meat and let it sit.

Prepare croutons by cutting a baguette and tossing with 2 tablespoons of olive oil, salt, and pepper.

Place croutons in a preheated 375-degree oven on the lower rack and chicken on the middle rack, cooking uncovered for 10 to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens