How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bouillabaisse?

You need 14 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 leek, white parts only, chopped, 1 medium yellow onion, chopped, 3 garlic cloves, chopped, and more.

Is Bouillabaisse suitable as soups & stews?

Yes, Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Bouillabaisse?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 leek, white parts only, chopped; 1 medium yellow onion, chopped; 3 garlic cloves, chopped; 3 large, ripe red tomatoes, peeled and chopped, or 6 good-quality canned Roma tomatoes; 1 cup white wine; 1 bay leaf; 3 sprigs thyme; 1/4 teaspoon pepper; 1 teaspoon fine sea salt; 1/2 pound spot prawns or other West Coast shrimp, heads and tails intact, live if possible; 3 cooked Alaskan snow crab legs, thawed if frozen and cut into 2-in. pieces; or 1/2 lb. cooked Dungeness crab, cracked; 1 pound California mussels; 1 pound California squid (calamari), tubes and tentacles separated, tubes cut into 1/2-in. rings

1

Heat oil in a large, wide pot over medium-high heat. Saute leek and onion until translucent, 2 minutes. Add garlic, then fennel slices from under fish on platter. Saute 2 minutes, then add tomatoes, stock, wine, bay leaf, thyme, pepper, and salt.

2

Remove fish from platter; set aside. Lift off fennel stalks and fronds and discard. Scrape marinade into broth. Bring to a boil, covered; then simmer, covered, until fennel slices are meltingly soft, 30 minutes. Meanwhile, bring 1 qt. water to a boil.

3

Bring broth to a rolling boil. Lay in the halibut and add enough boiling water to just cover fish. Cook until just opaque, 5 to 7 minutes; transfer to a platter and cover.

4

Add thinner fish fillets and spot prawns and cook just until opaque, 2 minutes; transfer to platter as done. Add crab and mussels and cook just until mussels open, 5 minutes. Transfer both to platter. Add squid and cook just until opaque, about 1 minute; transfer to platter. Bathe platter with a ladle of broth. Remove bay leaf and thyme.

5

Ladle about 1 cup broth each into big soup bowls (keep broth hot for a second serving, covered). Bring bowls, platter, rouille, and toasts to the table. Put a little of each seafood in every bowl and top with a dollop of rouille. Serves 8 to

6

Make ahead: Add fish to remaining broth and keep, chilled, up to 5 days.

7

Buying Guide

8

When choosing your seafood, try to vary the textures and flavors. Some should be firm, others soft; some mild, others briny. Find them at a good seafood shop or your farmers' market.

9

Alaskan snow crab legs: Very firm, lobsterlike texture; sweet and mild. Usually only available cooked.

10

California mussels: Briny flavor; soft, melting texture with a bit of chew.

11

California squid (calamari): Firm but tender; sweet yet meaty. It's neither fish nor shellfish, really, but it gives great texture and flavor to the soup.

12

Dungeness crab: Flaky; sweet and moist.

13

Pacific cod (true cod, gray cod): Delicate; mild flavor.

14

Pacific halibut: Firm, with mild flavor.

15

Petrale sole: Delicate texture; mild, sweet flavor.

16

Rockfish (black bass, sea bass, black snapper): Medium-firm; clean sea flavor.

17

Sablefish (black cod): Silky, medium-firm; rich, buttery flavor.

18

Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.

19

Spot prawns: Incredibly sweet taste and tender-crisp; keep head and tail on for the most flavor. Can be hard to find.

20

Note: Nutritional analysis is per serving.

Bouillabaisse

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