Bouillabaisse, Simplified

Bouillabaisse, Simplified
Photo by Marcus Nilsson


  • 1 small fennel bulb
  • Some or all of the following seafood: halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
  • 6 cups seafood stock or clam juice
  • 1 14-ounce can whole peeled tomatoes, in juice
  • 2 tablespoons olive oil
  • 1 large pinch saffron
  • 2 tablespoons orange juice
  • + 4 more ingredients
    • 1 orange zest
    • 1 large onion
    • 2 cloves garlic
    • 1 bunch Italian parsley

1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes. 2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice. 3. Bring to a boil and cook until the vegetables are tender and the liqui...

View full recipe at Epicurious


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