June 01, 2020


Bouillabaisse is a classic Provencal seafood stew originating from France

- 3 TBS olive oil

-1 1/2 cups of chopped onion

- 2 leeks, washed and finely cut white and light green parts

- 1 fennel bulb- core and cut bilbos into 1/2 inch pieces

-3 cloves garlic, peeled and minced

-4 medium peeled potatoes

-1/2 cup dry white wine

- 1 1/2 TBS tomato paste

-1 large can whole tomatoes- no salt added

- 1 bay leaf

- 1/4 tsp saffron threads

-1/2 tsp dried thyme

-1/2 cup chopped parsley

-1/4 tsp kosher salt

-1/4 tsp red pepper

-3 cups fish stock or clam juice 

- 1lb peeled shrimp

- 1lb halibut fillet 

- 2 dozen little neck clams scrubbed

- sliced lemon

- 1 baguette sliced on bias 

Place sliced baguette on baking sheet, brush lightly with olive oil and garlic.  Sprinkle with kosher salt. Put under broiler for 1 min each side. Set aside

In large stockpot, sauté olive oil, garlic, onions, leeks and fennel until translucent, about 3-5 minutes. Add tomatoes, tomato paste, saffron, thyme, salt, pepper, fish stock, potatoes, parsley and bay leaf. Bring to a boil then cook on low heat about 20 minutes. Discard bay leaf.  Add white wine,  halibut, clams and shrimp. Cook about 5 minutes in hot broth( clams should open and fish should be cooked through). Place one piece of toasted baguette in each serving bowl and ladle with hot seafood stew. Garnish with a lemon slice 







- 4 Yukon gold potatoes peeled and chopped into 1/2 pieces