Carolyn's Dish / Fish / Soup
Classic French Bouillabaisse Recipe
Servings
6 for dinner
Ingredients
- 2 tbsp olive oil
- 2 yellow onions (chopped into small dice)
- 2 cloves garlic (minced)
- 4 anchovies (finely chopped or 1 tsp. (5 ml) anchovy paste)
- 3 medium carrots (peeled and diced small)
- 1 yellow pepper (diced small)
- 1 red pepper (diced small)
- 1 jalapeno pepper (finely chopped)
- 1 small zucchini (diced small)
- 1 1 bay leaf
- ½ tsp red pepper flakes
- 3 strips of orange peel (use a veg peeler)
- ½ tsp fennel seeds
- ½ tsp dried thyme
- 1 14 ounce/398 mL can tomatoes (chopped finely)
- 1 675-750 mL bottle of tomato puree or also called passata
- 1⅓ cups/ 325 mL dry white wine
- ½ cup chopped parsley
- Salt and pepper to taste
- 3 medium potatoes (peeled and cut into ½-inch cubes or 12 baby potatoes, halved or quartered)
- 2 lbs combination of skinless cod and salmon, cut into 2-inch chunks
- 1-2 lbs of mixed seafood, mussels, clams, shrimp, scallop
- Salt and freshly ground pepper
Instructions
- 1
Heat the olive oil in a large pot over med-low heat. Add the onion, sauté until just beginning to caramelize, about 10 minutes. Add the garlic, cook for 1 minute. Add the anchovies, cook for 30 seconds or so.
- 2
Add the carrots, peppers and jalapeno pepper, cook for a few minutes. Add the zucchini and mushrooms, cook until beginning to brown, about 5 minutes. Add the bay leaf, red pepper flakes, orange peel, fennel and thyme, stir.
- 3
Add both types of tomatoes, bring to a boil, turn the heat to low.
- 4
Add 4 cups (1000 mL) water and the wine, bring to a boil, reduce heat and simmer UNCOVERED for another 20-30 minutes or until the potatoes are tender. Remove the bay leaf and orange peel. At this point the soup base can be frozen. Defrost and bring back to a boil before continuing.
- 5
Add the potatoes, cover and cook for 15 minutes.
- 6
Let the fish and seafood sit at room temperature for 30-45 minutes before adding to the hot soup. Season the fish a seafood well with salt and pepper, add to the pot along with the parsley and cook for 8-10 minutes or until the fish pieces flake. Do not overcook or stir too roughly.
- 7
Season with salt and pepper and serve with a good hunk or crusty bread.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
Frequently Asked Questions
How do I make Classic French Bouillabaisse?
This Classic French Bouillabaisse recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 23 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this classic french bouillabaisse recipe make?
This recipe makes 6 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this classic french bouillabaisse?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.