Recipe courtesy of Kelsey Nixon
Episode: Stews
Total:
1 hr 35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 small fennel bulb, thinly sliced, fronds reserved
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • Zest of 1 orange
  • 1/2 teaspoon crumbled saffron threads
  • 1 (14.5-ounce) can diced tomatoes, in juice
  • 8 ounces Yukon gold potatoes, peeled and diced
  • 6 cups clam juice or fish stock
  • 15 mussels, cleaned and debearded
  • 15 large (20/25-count) shrimp, peeled, deveined and tail on
  • 15 little neck clams
  • 1 pound halibut, cut into 4 (4-ounce) pieces
  • Faux Rouille, recipe follows
  • Bouillabaisse Variations, recipes follow
Faux Rouille:
  • 1/2 cup sour cream
  • 1/2 cup prepared mayonnaise
  • 1 teaspoon minced garlic or garlic paste
  • 1/2 teaspoon paprika
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion, fennel, and garlic, and saute until the vegetables just start to brown. Add the white wine and reduce. Add the orange zest, saffron, tomatoes, potatoes, and fish stock or clam juice. Bring the mixture to a boil.

Continue cooking until the vegetables are tender and the liquid has reduced, about 25 minutes.

Adjust the heat to medium-low and add the mussels and cook for 3 to 4 minutes. Add the shrimp and clams and cook for 3 minutes more. Add the halibut and cook for an additional 4 to 5 minutes.

Before serving, the shells will have opened and the fish will be tender and flaky. Garnish with parsley and top with the faux rouille, recipe follows.

Faux Rouille:

Faux Rouille:

In a bowl, mix together the sour cream, mayonnaise, minced garlic, paprika, fresh lemon juice, salt, and black pepper, to taste and top each serving of bouillabaisse with a dollop of the faux rouille.

Bouillabaisse Variations:

Latin Bouillabaisse: Saute 2 bell peppers, seeded and sliced and 1 serrano chile, seeded and minced along with the other vegetables. Add a handful of coarsely chopped fresh cilantro leaves to the broth base. Garnish the bouillabaisse with lime wedges.

Curried Bouillabaisse: Add 1/4 teaspoon ground cardamom, 2 whole cloves, 2 1/2 tablespoons curry powder, 1 teaspoon crushed red pepper flakes, and 1/2 stick cinnamon to the broth base. Replace the fennel with thinly sliced lemongrass.

Chicken Bouillabaisse: Replace the fish with 6 chicken legs that have been sauteed until golden brown. Replace the clam juice with low-sodium chicken broth.

Categories:

IDEAS YOU'LL LOVE

Bouillabaisse

Bouillabaisse

Recipe courtesy of Scott Cutaneo

Bouillabaisse

Recipe courtesy of Emeril Lagasse

Caribbean Bouillabaisse

Recipe courtesy of Gregory True

Cassis Bouillabaisse

Recipe courtesy of Jeremy Ducult

Far East Lobster Bouillabaisse

Recipe courtesy of Cedric Tovar

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c