summary

Bouillabaisse is a rustic French fish soup. We’ve made a weeknight version that comes together quickly, but still delivers on flavor. The beauty of this dish is that you can mix and match whatever fish and shellfish you like, or what looks best at the store. Try halibut, cod, mussels, clams, scallops, squid and shrimp.

ingredients

¼ cup extra-virgin olive oil
1 yellow onion, chopped
1 fennel bulb, quartered and thinly sliced, reserve a few fronds for garnish
4 small Yukon Gold potatoes cut into ½-inch cubes
Kosher salt
Freshly ground black pepper
2 cloves garlic, chopped
3 Roma tomatoes, cut into ½-inch pieces
1 cup dry white wine
1 cup clam juice (8 oz bottle)
¼ teaspoon dried saffron
1 pound halibut (or other firm white fish such as tilapia, cod or snapper)
12 mussels, scrubbed and beards removed
10 clams (optional), scrubbed
8 large shrimp, deveined and peeled, tail left intact
2 tablespoons chopped parsley

directions

In a large, shallow sauté pan with a tight-fitting lid, warm the olive oil over medium-high heat. Add the onion, fennel and potatoes and season generously with salt and pepper. Sauté, stirring often, until vegetables are soft and onions are golden, about 7 minutes. Add the garlic and tomatoes and sauté for 2 more minutes.
Pour in the wine and cook until it’s mostly evaporated, about 5 minutes. Add the clam juice, 1½ cups water, the saffron, 2 teaspoons salt and ¾ teaspoon black pepper. Bring to a boil and then reduce heat to a simmer. Simmer on low for about 10 minutes to let the flavors develop. Check and adjust seasoning as needed with more salt and pepper. You want a very flavorful broth before adding the fish.
Cut the fish into 1½-inch pieces and add it to the broth. Cover the pan and cook for 4 minutes. Add the mussels, clams (if using) and shrimp and cover the pan again. Cook until shellfish open and shrimp is bright pink, about 4 more minutes. Remove from heat and top with chopped parsley and fennel fronds.

notes

For best results, use the freshest seafood possible in this dish.

Serve with plenty of warm crusty bread for dipping into the flavorful broth. Or, slice bread, brush with olive oil, run under the broiler to toast and then rub with a cut garlic clove to serve with traditional bruschetta.

Bouillabaisse is traditionally served with a mayonnaise-like sauce called rouille. To make rouille: combine 1 egg, 1 clove of garlic, 1 tablespoon tomato paste, ½ teaspoon lemon juice, ½ teaspoon sweet paprika and ¼ teaspoon each cayenne and salt in a blender. With the motor running slowly add ⅔ cup extra-virgin olive oil until you have a mayonnaise-like consistency. Dollop on top of bowls of bouillabaisse as you serve.

Bouillabaisse is best served the day it is made.

When cooking with mussels, discard any that don’t open when cooked.