Uploaded December 2015 | Updated September 2026, 1 hour ago
Often referred to as the nectar of the sea, bouillabaisse is in fact a rich and hearty seafood stew. The simplicity of this recipe is its main attraction. The way it looks when presented will bestow upon your friends and family a truly lasting impression!
Ingredients Serves six to eight
Vegetables
1/2 cup white onion, roughly chopped.
1/2 cup celery, roughly chopped
5 leeks (white part only) roughly chopped into rings
1/4 cup fennel, roughly chopped (optional)
5 tablespoons chopped Italian parsley
5 tablespoons chopped curly parsley
2 tablespoons fresh chopped oregano
7 cloves crushed garlic
zest of one orange
six skinless, seedless tomatoes (canned tomatoes also work well, maybe use seven tomatoes as they're generally smaller)
1 five and a half ounce can (156 ml) tomato paste
Seasoning
5 tablespoons extra virgin olive oil
one tablespoon paprika
one tablespoon crushed black peppercorns
one teaspoon saffron
one teaspoon salt (Hint: Mix all spices together in a bowl)
2 cups clam juice (two small bottles)
5 cups water
3 bay leaves
Seafood
(There are no true amounts; the goal is to assemble six to eight cups in total of seafood. Use more of the seafood that you enjoy.)
bay scallops
jumbo shrimp
calamari
mussels
little neck clams
salmon fillets
monkfish (option: swordfish)
Method
Heat olive oil on medium high. Add the roughly chopped vegetables (white onion, celery, leeks) Saute for a few moments until the vegetables become translucent.
Add garlic cloves, chopped parsleys, oregano and orange zest. Stir until well blended.
Place food mill over pot and pass through the skinless, seedless tomatoes. (Option, add canned tomatoes)
Add blended spices.
Add can of tomato paste, clam juice and water. Stir to blend.
Add seafood (bay scallops, shrimp, calamari, clams, mussels, salmon and monkfish)
Give everything a good stir, then drop bay leaves on top. Reduce heat to simmer, cover pot and allow the bouillabaisse to simmer for 45 minutes. Do not remove the lid of the pot while the bouillabaisse cooks. This allows all of the flavours to blend nicely.
You may wish to garnish the bowls of bouillabaisse with a wedge of lemon.
Often referred to as the nectar of the sea, bouillabaisse is in fact a rich and hearty seafood stew. The simplicity of this recipe is its main attraction. The way it looks when presented will bestow upon your friends and family a truly lasting impression!
Ingredients Serves six to eight
Vegetables
1/2 cup white onion, roughly chopped.
1/2 cup celery, roughly chopped
5 leeks (white part only) roughly chopped into rings
1/4 cup fennel, roughly chopped (optional)
5 tablespoons chopped Italian parsley
5 tablespoons chopped curly parsley
2 tablespoons fresh chopped oregano
7 cloves crushed garlic
zest of one orange
six skinless, seedless tomatoes (canned tomatoes also work well, maybe use seven tomatoes as they're generally smaller)
1 five and a half ounce can (156 ml) tomato paste
Seasoning
5 tablespoons extra virgin olive oil
one tablespoon paprika
one tablespoon crushed black peppercorns
one teaspoon saffron
one teaspoon salt (Hint: Mix all spices together in a bowl)
2 cups clam juice (two small bottles)
5 cups water
3 bay leaves
Seafood
(There are no true amounts; the goal is to assemble six to eight cups in total of seafood. Use more of the seafood that you enjoy.)
bay scallops
jumbo shrimp
calamari
mussels
little neck clams
salmon fillets
monkfish (option: swordfish)
Method
Heat olive oil on medium high. Add the roughly chopped vegetables (white onion, celery, leeks) Saute for a few moments until the vegetables become translucent.
Add garlic cloves, chopped parsleys, oregano and orange zest. Stir until well blended.
Place food mill over pot and pass through the skinless, seedless tomatoes. (Option, add canned tomatoes)
Add blended spices.
Add can of tomato paste, clam juice and water. Stir to blend.
Add seafood (bay scallops, shrimp, calamari, clams, mussels, salmon and monkfish)
Give everything a good stir, then drop bay leaves on top. Reduce heat to simmer, cover pot and allow the bouillabaisse to simmer for 45 minutes. Do not remove the lid of the pot while the bouillabaisse cooks. This allows all of the flavours to blend nicely.
You may wish to garnish the bowls of bouillabaisse with a wedge of lemon.
