Bouillabaisse Recipe

Prep saffron

Place crushed saffron threads in 2 tablespoons hot (not boiling) water and let steep while you prepare the base (5–10 minutes).

Sweat aromatics

In a large, heavy-bottomed pot (at least 5–6 qt) heat olive oil and butter over medium heat. Add diced onion, leeks, and 1 cup thinly sliced fennel. Cook, stirring occasionally, until soft and translucent, about 8–10 minutes; do not brown.

Add garlic and tomato paste

Add minced garlic and tomato paste to the softened vegetables and cook 2–3 minutes, stirring constantly, until fragrant and the paste darkens slightly.

Deglaze

Pour in the white wine to deglaze the pot, scraping any browned bits from the bottom. Increase heat to bring to a simmer and reduce by half (about 4–5 minutes).

Add tomatoes and stock

Add the crushed tomatoes, fish stock, saffron with its soaking liquid, bay leaf, orange zest, and thyme. Stir to combine, bring to a gentle simmer, then reduce heat and simmer uncovered for 25 minutes to meld flavors. Taste and season with salt, pepper, and a pinch of sugar if the tomatoes are too acidic.

Finish broth

After simmering, remove the thyme sprigs and bay leaf. If you want a silky broth, use an immersion blender to purée a portion of the vegetables and tomatoes (about 1–2 cups) directly in the pot for body—do not fully purée the entire pot unless you prefer a smooth soup.

Preheat and roast fennel

Preheat oven to 425°F (220°C). Toss the sliced fennel wedges (from Vegetables & Garnish) with 1 tablespoon olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast 20–25 minutes until caramelized at the edges. Reserve for plating.

Cook potatoes

While broth simmers, place the halved/quartered potatoes in salted cold water, bring to a boil, and simmer until just tender about 12–15 minutes depending on size. Drain and set aside. Alternatively you can simmer the potatoes directly in the broth during the last 10–12 minutes of simmering for extra flavor—if so, reduce stock quantity slightly.

Prepare lobster and shellfish

If using live lobster, bring a separate pot of salted water to a rolling boil and par-cook the lobster for 4–5 minutes, then cool and halve lengthwise. Remove tomalley if desired. Clean and debeard mussels; discard any that do not close when tapped. Scrub clams.

Stew clams and mussels

Bring the prepared broth to a lively simmer. Add clams and mussels first (they take a bit longer); cover the pot and simmer 5–7 minutes until most shells open. Remove any that remain closed. Use a slotted spoon to transfer opened shellfish to a bowl and keep warm, leaving the broth in the pot.

Cook fish, shrimp, and lobster

Return the broth to a gentle simmer. Add the white fish pieces and par-cooked potatoes; simmer 3–4 minutes. Add shrimp and cooking whole lobster halves (cut side up). Simmer another 3–4 minutes until shrimp are pink and opaque and fish flakes easily. Taste the broth and adjust seasoning with salt and pepper.

Rejoin shellfish

Nestle the reserved mussels and clams back into the pot to reheat for 1 minute, then remove from heat. Sprinkle chopped parsley and chopped fennel fronds over the top and gently stir to distribute seafood without breaking it up.

Make quick rouille

In a small bowl, combine mayonnaise, roasted red pepper, crushed garlic, lemon juice, smoked paprika, crushed saffron, salt, and pepper. Whisk until smooth. Taste and adjust acidity or seasoning. If you prefer a looser sauce, thin with 1–2 teaspoons water or olive oil.

Toast sourdough

Halve the sourdough rolls and brush lightly with olive oil. Toast on a baking sheet in the oven at 425°F (220°C) for 6–8 minutes until crisp and golden, or grill cut-side down until charred marks appear. Serve warm with a smear of rouille.

Ladle a generous portion of broth into shallow bowls, making sure each bowl gets a mix of broth, a piece or two of white fish, shrimp, and a lobster half or portion. Add mussels, clams, and potatoes to each bowl attractively. Place a roasted fennel wedge on the side of each bowl.

Garnish each bowl with a sprinkle of chopped parsley and fennel fronds and a lemon wedge. Serve immediately with toasted sourdough and a dollop of rouille on the side for spreading on the bread or stirring into the broth.

Estimated remaining broth can be strained and cooled for later use or refrigerated up to 2 days. Leftover seafood should be eaten the same day.