Classic French Bouillabaisse Recipe

Sweat vegetables

Heat 3 tbsp olive oil and 2 tbsp butter in a large heavy pot (6–8 qt) over medium heat. Add diced onion, sliced fennel, carrots and celery. Season lightly with 1/2 tsp salt and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

Add aromatics and tomato

Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 2 minutes to caramelize slightly. Add the crushed tomatoes and stir to combine.

Deglaze and build broth

Pour in 1 cup dry white wine to deglaze, scraping up any browned bits. Simmer until reduced by about half, 3–5 minutes. Add 6 cups fish stock, saffron threads, bay leaves, thyme sprigs, orange peel, 2 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, then lower heat and simmer uncovered for 25–30 minutes to meld flavors.

Finish broth

Remove and discard thyme stems, bay leaves and orange peel. Taste and adjust seasoning with additional salt or lemon juice (up to 2 tbsp) to brighten. Keep broth hot over very low heat but not at a rolling boil while preparing seafood and sides.

Cook potatoes

Place Yukon Gold potatoes in a medium pot and cover with cold water. Add 1 tsp salt and bring to a boil. Cook until very tender when pierced with a fork, about 12–15 minutes. Drain well and return to the pot to steam-dry for 1–2 minutes.

Mash and finish

Warm 1 cup milk and 2 tbsp heavy cream. Mash potatoes with 2 tbsp butter until smooth (use a ricer or hand masher for best texture). Gradually whisk in warmed milk and cream until creamy. Stir in 1 tsp white truffle oil, 1 tbsp chopped chives and 1 tsp salt (adjust). Season with black pepper to taste. Keep warm; reheat gently if needed just before serving.

Prepare seafood

Pat salmon, white fish pieces, scallops and prawns dry with paper towels. Keep clams refrigerated until ready to use and discard any that are cracked or do not close when tapped.

Poach clams (optional step for cleaning/opening)

In a medium pot, bring 1 cup of the prepared broth to a simmer. Add the scrubbed clams, cover, and cook just until clams open, 3–5 minutes. Remove clams with tongs as they open and reserve broth. Discard any unopened clams after 5 minutes.

Poach firm fish and salmon

Raise the remaining broth to a gentle simmer. Add the white fish pieces and salmon cubes to the simmering broth, poaching gently for 3–4 minutes until opaque and just cooked through. Use a slotted spoon to transfer fish to a warm plate and cover loosely to keep warm. Do not overcook.

Sear scallops

Heat 1 tbsp neutral oil and 1 tbsp butter in a heavy skillet over high heat until shimmering. Pat scallops dry again, season with 1/4 tsp salt and 1/8 tsp pepper. Place scallops in the skillet without crowding and sear 1.5–2 minutes per side until a golden crust forms and centers are just opaque. Transfer to a plate and keep warm.

Sauté prawns

In the same skillet over medium-high heat, add remaining 1 tbsp butter. Add 1 clove minced garlic and cook 20–30 seconds until fragrant. Add prawns, season with 1/4 tsp salt and 1/8 tsp pepper, and sauté 1.5–2 minutes per side until pink and just cooked. Remove and keep warm with scallops.

Prepare rouille-style aioli

Soak a pinch of saffron in 1 tbsp warm water for 5 minutes. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped roasted red pepper, 1 minced garlic clove, saffron with its soaking liquid, 1/4 tsp smoked paprika, 1 tsp lemon juice and 1/4 tsp salt. Stir until well combined and refrigerate until service. Adjust salt and lemon to taste.

Reheat and combine broth

Bring the reserved broth to a gentle simmer. Add the opened clams, gently warm the seared scallops briefly in the broth (30–60 seconds), then add the sautéed prawns, poached salmon and white fish pieces back into the pot to warm together for 30–60 seconds. Do not boil; you want delicate texture.

Plate bouillabaisse

Ladle hot saffron-white wine broth into warmed shallow bowls. Arrange pieces of salmon, white fish, clams (in shells), scallops and prawns attractively in each bowl. Spoon a small dollop (about 1 tbsp) of rouille aioli at the side or on toasted crostini for service. Drizzle 1 tsp extra-virgin olive oil over each bowl, sprinkle chopped parsley and reserved fennel fronds, and finish with a squeeze of lemon if desired.

Serve with truffle mashed potatoes (optional)

Serve a generous spoonful of the Truffle Yukon Mashed Potatoes alongside or in a separate small dish so guests may add a spoonful to their broth for richness. Provide lemon wedges on the side.