Classic Bouillabaisse Recipe

by | Aug 13, 2015 | Recipes, Shellfish and Seafood Recipes, Soups and Chowders | 0 comments

Bouillabaisse is a French fish soup or stew originating from Marseilles containing a mixture of fish and seafood in a tomato-based liquid.

Local Ingredients Shine in Bouillabaisse

Bouillabaisse is a classic fish stew. Popular additions included a mixture of finfish and seafood such as clams, oysters, shrimp, crab, and lobster. Both lean and fatty fish can be used; just be sure your fatty fish choices will not overpower the rest of the dish.

While traditionalists will insist on using rascasse (scorpionfish or sculpin), bouillabaisse is best prepared with whatever you have locally available, especially if you live near the ocean as it can be made into a delicious dish celebrating local catches.

Locality is key when creating this dish, and depending on where you go the dish ingredients will vary.

Shells On or Shells Off?

Bouillabaisse can be prepared and served in one of two ways: either the shellfish is left alone and served with the shells on, or the shells are all removed before cooking and served as is. Some believe that the shells give more flavor to the finished dish, and all the shells add to the overall presentation when it is finished. And others prefer to keep the dinner a little neater.

Bouillabaisse Recipe

Here is a basic recipe for bouillabaisse. The finished product can be as elaborate or as simple as you want it to be simply by the addition of more expensive or more commonly found items from your fishmonger. Lobster, langostinos, crab, and eel are popular additions to the dish.

Spice it up with a favorite sausage and add other vegetables for color and texture, like celery, carrots, or fennel bulb. Substitute or add your favorite items to make the bouillabaisse your own.

If you prefer the stew a little thicker, chop up a potato and add it with the onions. It will give the stew extra body in the end.

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Bouillabaisse
Classic fish and seafood stew containing finfish, shrimp, sea scallops, clams, mussels, and oysters.
Ingredients
  • 2 pounds finfish
  • 1/2 pound fresh shrimp
  • 1/2 pound fresh sea scallops
  • 1 dozen small clams cleaned and live in their shells
  • 1 dozen small mussels or oysters scrubbed and live in their shells
  • 4 tablespoons extra virgin olive oil
  • 1 medium onion finely diced
  • 1 large shallot finely chopped
  • 4 to 6 cloves garlic pressed with a garlic press
  • 2 cups fish stock or use chicken stock
  • 1 12- ounce or 14-ounce can chopped tomatoes do not drain
  • 1 tablespoon fresh chopped Italian parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil leaves
  • 1 pinch saffron threads
  • 1 bay leaf
  • Salt and pepper to taste
Instructions
  1. Cut the fish into small pieces, roughly bite-size and no smaller. Prepare you seafood and shell fish by scrubbing and cleaning well, or deveining or removing the shells entirely.
  2. Heat the olive oil over medium to medium-high heat in a large, heavy Dutch oven or saucepot. Add in the onions and shallots and cook until translucent, then add in the garlic and cook until fragrant. Stir in the fish stock, tomatoes, dried herbs, saffron, and bay leaf.
  3. Bring to a low boil, then reduce the heat to a simmer. Simmer on low for about 10 to 15 minutes. Add in the seafood and cover. Simmer for another 10 minutes, or until the fish flakes when tested and the shellfish test done. Remove the pot from the stove, and remove and discard any of the bivalves that have not opened (clams, oysters, or mussels). Remove and discard the bay leaf.
  4. Transfer to a large serving bowl or into individual serving bowls, and sprinkle with fresh parsley. Serve.

 Julia Child “The French Chef” Bouillabaisse a la Marseillaise

Learn how to make a classic Bouillaisse a la marseillaise from the master herself, Julia Child. Video below is from The French Chef.

 

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