Jun 08 2026
Restaurants›Heron Rock Bistro›Seafood Bouillabaisse Recipe

Seafood Bouillabaisse Recipe

Inspired by Heron Rock Bistro
Time45m
Serves4

HAIDA GWAII HALIBUT, B.C MANILA CLAMS & SQUID in a BEAUTIFUL SAFFRON & TOMATO FISH BROTH WITH FENNEL, LEEKS AND FINGERLING POTATOES

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Ingredients

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Seafood

Vegetables

Broth

Method

Prep the Ingredients

  1. 1

    Prepare the Seafood

    Cut the halibut into bite-sized pieces and set aside. Rinse the Manila clams under cold water and discard any that are open. Clean and slice the squid.

  2. 2

    Prepare the Vegetables

    Slice the leeks and fennel, and halve the fingerling potatoes. Mince the garlic and chop the parsley.

Cook the Bouillabaisse

  1. 3

    Make the Broth

    In a large pot, heat the olive oil over medium heat. Add the leeks, fennel, and garlic, and sauté until softened, about 5 minutes.

  2. 4

    Add Tomatoes and Stock

    Stir in the diced tomatoes with their juices and the fish stock. Bring to a simmer.

  3. 5

    Add Saffron and Potatoes

    Add the saffron, halved fingerling potatoes, salt, and pepper to taste. Simmer for about 15 minutes until the potatoes are tender.

  4. 6

    Cook the Seafood

    Add the halibut, clams, and squid to the pot. Cover and cook for an additional 5-7 minutes, until the clams open and the halibut is cooked through.

  5. 7

    Finish and Serve

    Stir in the lemon juice and chopped parsley. Taste and adjust seasoning if necessary. Serve hot.

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