Bouillabaisse Recipe

Bouillabaisse Recipe

Bouillabaisse Recipe is both incredibly delicious and ultra-nutritious. This seafood dish is perfect for a special occasion or Sunday dinner.


  • 1 tablespoon organic palm oil
  • 2 tablespoons extra virgin olive oil
  • 2 Spanish onions, finely chopped
  • 3 carrots, finely chopped
  • 2 cups diced red potatoes, skin on
  • 2 1/2 cups finely chopped fennel (about 3 bulbs)
  • 1 teaspoon dried thyme
  • Unrefined sea salt, to taste
  • 1/81/4 teaspoon cayenne pepper
  • 2 cups crisp white wine, such as Sauvignon Blanc
  • 128 oz whole peeled San Marzano tomatoes
  • 6 cups homemade fish broth, homemade or see notes below for quick option
  • 6 cloves garlic, chopped
  • 1 1/2 teaspoons saffron threads
  • 2 bay leaves
  • 1 pound large shrimp, shelled and de-veined
  • 24 mussels, cleaned
  • 2 dozen littleneck clams, cleaned
  • 1 pound halibut, cut into large chunks
  • 1 pound monkfish, cut into large chunks
  • 1 teaspoon orange zest
  • 1 cup parsley, chopped


  1. Heat the palm oil and extra virgin olive oil over medium-heat in a Dutch oven or large heavy stockpot (like this one from Xtrema). Add the onions, carrots, potatoes, fennel, thyme, salt and pepper; saute over medium-low heat for 15 minutes, until the onions begin to brown.
  2. Add the wine and scrape up any brown bits with a wooden spoon. Bring the mixture to a boil and then lower the heat and simmer the vegetables in the wine for 5 minutes.
  3. Add the tomatoes with their juices, fish stock, garlic, saffron and bay leaf to the pot; simmer 15 minutes, or until the potatoes are tender. Discard the bay leaf.
  4. Add the shrimp, mussels, clams and fish; bring liquid to a boil and then reduce the heat, cover and cook 5-minutes. The shrimp and fish should be cooked and the mussels opened. Discard any mussels that don’t open. Stir in the orange zest.
  5. Serve the bouillabaisse in large bowls and add the fresh parsley. Serve warm.


Homemade fish broth is definitely best both flavor and health-wise, but if you don’t have the time or inclination to make it the next best bet is to use 2 1/2 cans (15 ounces each) of Bar Harbour Fish Stock and 1 can (8 ounces) of Bar Harbour Clam Juice

Keywords: Bouillabaisse Recipe