Bouillabaise Recipe

Rinse clams and mussels under cold water, discard any with broken shells or that do not close when tapped. Pat scallops and cod pieces dry; season lightly with 1/2 tsp salt and 1/4 tsp pepper. Keep shrimp refrigerated until ready to add.

Sweat aromatics

In a large heavy pot or Dutch oven, heat 2 tbs olive oil and 1 tbs butter over medium heat. Add the diced onion and sliced fennel and sweat gently until softened and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute until fragrant.

Build tomato base

Stir in tomato paste and cook 1 minute. Add chopped tomatoes and cook, breaking them down with the back of a spoon, 5–7 minutes until they begin to concentrate.

Deglaze and simmer

Pour in the white wine to deglaze the pot, scraping up any browned bits. Simmer until reduced by about half, 3–4 minutes. Add the remaining 2 tbs olive oil, 1 tbs butter, fish stock, saffron threads, bay leaves, thyme sprigs, and the orange peel if using. Bring to a gentle simmer.

Season and reduce

Season with 1/2 tsp salt (in addition to the seafood-seasoning listed earlier) and 3/4 tsp black pepper. If the tomatoes are very acidic, add 1 tsp sugar. Simmer gently, uncovered, 20–25 minutes to concentrate flavors. Taste and adjust salt/pepper as needed. Remove thyme sprigs and bay leaves and discard; leave orange peel in while serving if desired.

Cook clams and mussels

Bring the broth to a brisk simmer. Add clams and mussels, cover, and steam until shells open, about 5–7 minutes. Using a slotted spoon, transfer opened shellfish to a bowl; discard any that remain closed. Reserve the broth in the pot.

Cook fish and scallops

Add the cod pieces to the simmering broth and poach gently for 3–4 minutes until just opaque. Add scallops and cook 1–2 minutes more (they cook quickly).

Finish shrimp and return shellfish

Add shrimp and cooked clams and mussels back to the pot; simmer 1–2 minutes until shrimp are pink and cooked through and all seafood is heated. Check seasoning and adjust. Remove orange peel before serving if you used it.

Prepare saffron

Place 1/2 tsp saffron threads in 1 tbs warm water and let steep 5–10 minutes.

Make rouille (by hand or in a blender/food processor)

In a mortar and pestle or small food processor, crush the garlic with a pinch of salt to a paste. Add the soaked breadcrumbs and egg yolk and blend to combine. Slowly drizzle in the 6 tbs olive oil while whisking or with the processor running to emulsify into a thick mayonnaise. Stir in the saffron water, lemon juice, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust acidity or seasoning. Keep refrigerated until ready to serve.

Toast baguette

Preheat broiler or oven to 425°F (220°C). Brush baguette slices with 2 tbs olive oil and arrange on a baking sheet. Toast until golden, about 5–7 minutes, turning once for even color. Rub warm toasts with a cut garlic clove if desired.

Assemble and serve

Ladle hot bouillabaisse into warmed shallow bowls, ensuring each bowl gets a mix of cod, scallops, shrimp, clams, and mussels and a generous ladle of tomato-saffron broth. Place 1–2 toasted baguette slices per bowl and serve rouille on the side (a spoonful on the toast or a dollop alongside). Garnish with chopped parsley and chives and serve with lemon wedges.