Jul 13 2026
RestaurantsJoe's American Bar & GrillWaterfront Bouillabaisse Recipe

Waterfront Bouillabaisse Recipe

Time1h
Serves4

lobster, shrimp, scallops, mussels, clams, cod, saffron rouille, tomato-fennel broth

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Ingredients

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Seafood

Broth

Saffron Rouille

Method

Preparing the Broth

  1. 1

    Sautéing Aromatics

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and fennel, and sauté until they are soft and translucent, about 5-7 minutes.

  2. 2

    Adding Garlic and Tomatoes

    Add the minced garlic and sauté for another minute until fragrant. Stir in the canned diced tomatoes, fish stock, saffron threads, salt, and black pepper. Bring the mixture to a simmer.

  3. 3

    Simmering the Broth

    Allow the broth to simmer for about 20 minutes to develop the flavors. Stir occasionally.

Cooking the Seafood

  1. 4

    Adding Seafood

    After the broth has simmered, add the lobster (halved), shrimp, scallops, mussels, clams, and cod fillet to the pot. Cook for an additional 10-15 minutes or until the seafood is cooked through and the shells of the mussels and clams have opened.

  2. 5

    Final Touches

    Taste the broth and adjust the seasoning with more salt and pepper if needed. Stir in fresh parsley before serving.

Making Saffron Rouille

  1. 6

    Combining Ingredients

    In a small bowl, combine mayonnaise, minced garlic, saffron threads, lemon juice, and salt. Mix well until smooth.

Serving

  1. 7

    Plating the Bouillabaisse

    Ladle the bouillabaisse into bowls, making sure to include a variety of seafood in each serving. Serve with a dollop of saffron rouille on top.

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