Oceanic Bouillabaisse Recipe

Portion and season

Pat all fish and prawns dry with paper towels. Cut perch, ling cod and salmon into roughly 2-inch pieces. Keep prawns whole or halved if large. Lightly season with 1/2 teaspoon salt and a few grinds of black pepper. Refrigerate while you make the broth.

In a large heavy-bottomed pot (6–8 quarts), heat olive oil and butter over medium heat until butter melts. Add diced onion, sliced fennel and leek; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and crushed fennel seeds; cook 1 minute until fragrant.

Add the diced ripe tomato (or canned), smoked paprika and red pepper flakes if using; cook 2–3 minutes to break down the tomato. Pour in the white wine and bring to a simmer for 2–3 minutes to reduce slightly and bloom flavors.

Stir in the tomato passata and fish stock. Add thyme sprigs, bay leaves, saffron threads (steeped first in 2 tablespoons warm water and added with the threads), and remaining 1/2 teaspoon salt. Add the optional clams now if using. Bring the liquid to a gentle simmer, then reduce heat to maintain a bare simmer. Simmer for 15 minutes to marry flavors.

Remove thyme sprigs and bay leaves with a slotted spoon or tongs. Taste the broth and adjust seasoning with additional salt, pepper or a squeeze of lemon as desired. If you prefer a clearer broth, skim surface or strain 1 cup of broth through a fine-mesh sieve and return it; otherwise proceed.

Add shellfish and fish

Add prawns and clams (if used) to the simmering broth first; cook until prawns begin to turn opaque and clams open, about 3–4 minutes. Then gently add the firmer white fish (perch and ling cod) and simmer 3–4 minutes. Finally add the salmon and simmer an additional 2–3 minutes until salmon is just cooked through and all fish flakes easily with a fork. Total seafood cooking time should be brief so pieces remain tender.

Stir in chopped parsley and remove pot from heat. Adjust acidity with lemon wedges and add a final drizzle (about 1 teaspoon) of olive oil if desired. Keep warm while you prepare toasts.

Slice the baguette into 1/2" slices, brush with olive oil and toast under a broiler or in a skillet until golden. Spread rouille or aioli on each toast or serve alongside for guests to spoon over their bowl. Ladle bouillabaisse into warmed bowls, making sure each serving gets a mix of fish and prawns. Garnish with additional chopped parsley and serve with lemon wedges and toasted baguette.

Notes on timing and leftovers

Bouillabaisse is best served immediately. Leftover broth can be chilled and used within 2 days; reheat gently and add fresh fish to avoid overcooking previously cooked fish.