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Mediterranean Flavors of Bouillabaisse


Bouillabaisse a Provencal fish stew originating in Marseille pairs nicely with a southern Rhône Lirac Blanc.
Course Seafood
Cuisine French
Keyword Bouillabaisse
Servings 4
Author adapted from "Make it Ahead" by Ina Garten


  • 6 tablespoons extra virgin olive oil
  • 1 large white onion, chopped
  • 1 large red sweet bell pepper, cut into 3/4-inch pieces
  • 2-1/2 cups fennel bulb, cut into 1/2-inch pieces
  • 1 teaspoon saffron threads
  • 1 pinch Piment d' Espelette
  • 1/4 cup garlic, minced
  • 1 cup dry white wine
  • 2 tablespoons Pernod
  • 3 cups seafood stock
  • 1 28-oz can San Marzano tomatoes, diced
  • 1 3- inch orange zest strip
  • 3/4 cup orange juice, freshly squeezed
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. fresh cod or halibut fillets, skinned and cut into 2-inch pieces
  • 1-1/2 lb. large shrimp, deveined and shelled
  • 36 fresh mussels, cleaned and debearded
  • 1/4 cup fresh Italian parsley, chopped
  • French baguette, for serving


  • In a large Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, fennel, saffron, and Piment d' Espelette and sauté for about 15 minutes, stirring occasionally. 
  • Add the garlic and sauté for 30 seconds, stirring. Add the wine and Pernod. Bring to a boil and cook for about 2 minutes. Add the seafood stock, tomatoes, orange zest, orange juice, 2 teaspoons kosher salt and 1 teaspoon black pepper. Bring the mixture back to a boil and then lower heat to a simmer. Cook for 25 minutes uncovered, stirring occasionally.
  • Remove and discard the orange zest. Gently stir in the cod or halibut and shrimp. Increase the heat and simmer for 5  minutes uncovered or until fish JUST begins to flake. DO NOT STIR.
  • Add the mussels on top, COVER, and simmer for about 5 minutes or until the mussels open. Discard any unopened mussels.
  • Serve in large shallow bowls, sprinkle with chopped parsley, and french baguette slices.