Bouillabaisse(Fish Stew)
Submitted by chefdeanna
A rich bouillabaisse loaded with lobster tails, cod, halibut, and sea scallops in a saffron-tomato broth with orange peel and fennel. Served over garlic toast for a stunning French-inspired seafood feast.
YIELD
6 servingsPREP
1 hrsCOOK
45 minREADY
2 hrsThis is the kind of dish that makes a table go quiet the moment it arrives.
A fragrant broth of clam juice, whole tomatoes, saffron, fennel seed, thyme, orange peel, and garlic simmers for 30 minutes, then rests overnight in the fridge so all those flavors have time to get properly acquainted.
The next day, lobster tails (shell and all, halved crosswise), thick pieces of cod and halibut, and plump sea scallops get layered into the broth in stages so each one cooks to just the right tenderness.
The saffron turns everything golden. The orange peel adds a subtle citrus perfume. The clam juice gives the broth a briny depth that tastes like the ocean.
Spoon it over garlic toast in wide bowls and serve to 6 to 8 very impressed people.
Variations
- Shellfish Heavy: Add littleneck clams or mussels in the last 5 minutes. They open right in the broth and look spectacular.
- Budget Version: Skip the lobster and double the cod or add shrimp. Still gorgeous, still deeply flavorful.
Chef Tips
- The overnight rest is not optional. It transforms the broth from good to extraordinary.
- Add the fish in stages, firmest first. Lobster goes in first, then cod and halibut, then the delicate scallops last. This prevents anything from overcooking.
- Don’t stir aggressively once the fish is in. Gentle is the word. You want whole pieces, not fish flakes.
Ingredients
Directions
Heat olive oil in an 8 quart kettle.
Add chopped onion and 3 cloves garlic; sauté until onion is tender, 5 minutes.
Add clam juice, undrained tomatoes, ¾ cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil.
Reduce heat and simmer mixture, covered 30 minutes, stirring occasionally.
Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight.
Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise.
Wipe cod and halibut with damp paper towels.
Cut into 1½-inch pieces or leave whole. Rinse sea scallops in running cold water; drain.
Bring tomato mixture to boil. Add frozen lobster. Simmer, covered, 4 minutes.
Add cod and halibut pieces; simmer covered 10 minutes.
Add sea scallops over low heat, 5 minutes. Spoon bouillabaisse over garlic toast.
You can substitute for different varieties of fish, if desired.
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