12 Classic Bouillabaisse Recipes
For all of you big foodie fans out there, you may recognize this timeless stew as one of Julia Child's signature dishes. However, this dish is actually a traditional Provençal fish stew that originates from the port city of Marseille, France. Because this stew can be created with all kinds of fish and shellfish, this stew is customizable and open to your own creativity and unique tastes. This stew is an impressive dish that will be sure to delight your guests.
This great seafood stew is the perfect way to settle down on a warm summer night.
Few experiences are more magical than sitting seaside at twilight, sipping white wine and savoring the famous fish soup called bouillabaisse.
Featuring a tempting variety of seafood, this is the signature dish at Sean Murphy's Beach Bistro. The recipe can easily be doubled to serve four.
Be sure to reserve the shells after peeling the shrimp; you'll need them to make the broth. Bouillabaisse is a classic Provençal seafood stew.
Classic Bouillabaisse with Rouille-Topped Croutons
We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work. Rouille (roo-EE) is traditionally spicy; add 1/4 teaspoon ground red pepper, if you like.
Quick Bouillabaisse Pasta
Toss together a salad, and serve with slices of crusty bread.
Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.
Notes: Use a cooking pan, metal chafing dish without the water bath jacket, a metal fondue pan, or an electric fondue pan with heat turned to high.
Prep and cook time: about 30 minutes
Traditional bouillabaisse uses a variety of fish and shellfish. Enhanced with stock made from lobster shells, this version focuses on the king of crustaceans: lobster. If you'd rather not wrangle live lobsters, ask your fishmonger to steam the lobsters for you (and save the shells). This "bouillabaisse" is also nice (and less costly) with shrimp.
Arctic Char with Bouillabaisse Broth
Bouillabaisse, a popular seafood stew in Provence, is the inspiration for this flavorful broth. Try this recipe with salmon if you can't find arctic char.
Shrimp Bouillabaisse Fondue
This fondue contains ingredients that are typically found in bouillabaisse, a seafood stew from Provence. Once the shrimp are done, soak up any remaining fondue with cubes of French bread.
This hearty stew is made with an assortment of fish and shellfish, onions, tomatoes, olive oil, garlic, saffron, and herbs. Turmeric may be substituted for saffron.