Julia Child's Classic French Bouillabaisse
By Karen Tedesco · familystylefood.com
1 hr6 servings
A Provençal seafood stew built on a saffron-tomato broth fortified with fish bones, finished with shrimp, white fish and shellfish, served with toasted bread and saffron-pepper rouille.
Adjust▾
🌐Translate
⋯
| prepScrub and debeard mussels or clams | |||||||||
| prepPeel and chop tomatoes, or measure canned | |||||||||
| prepPeel shrimp and reserve shells | |||||||||
| prepCut white fish into large chunks | |||||||||
| 120 ml extra-virgin olive oil | Sauté onion & leek until soft | Add garlic, cook 1 min until fragrant | Add tomatoes, water, herbs, orange peel, saffron, salt & fish bones; simmer 30 min | Strain broth, discard solids | Return broth to pot, bring to boil | Add shrimp, cook until pink, 1–2 min | Add white fish & shellfish, cover, simmer until shells open, 3–5 min | Taste & adjust salt & pepper | Serve soup with bread & rouille |
| 240 ml chopped onion | |||||||||
| 240 ml chopped leek | |||||||||
| 4 cloves smashed garlic | |||||||||
| 2 or 3 large ripe tomatoes, chopped, or 480 ml canned chopped tomatoes | |||||||||
| 2½ quarts / 2.4 liters water | |||||||||
| Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination) | |||||||||
| 1 2-inch / 5 cm wide strip of fresh orange peel (optional) | |||||||||
| ½ teaspoon crumbled saffron | |||||||||
| 1 tablespoon sea salt | |||||||||
| 3–4 pounds / 1.4–1.8 kg fish heads, bones, trimmings, shrimp shells | |||||||||
| 450 g peeled shrimp | |||||||||
| 450 g cod, halibut or other flaky white fish, cut into large chunks | |||||||||
| 450 g mussels or clams, scrubbed and debearded | |||||||||
| 2 roasted and peeled red bell peppers (jarred peppers are fine) | Purée peppers, cayenne, lemon juice, garlic, breadcrumbs, parsley & salt | Slowly add oil while processing to form paste | |||||||
| ½ teaspoon ground cayenne pepper, or more to taste | |||||||||
| 1 tablespoon fresh lemon juice | |||||||||
| 1 peeled garlic clove | |||||||||
| 30 g fresh breadcrumbs or ground almonds | |||||||||
| 15 g fresh parsley leaves | |||||||||
| Fine sea salt, about ½ teaspoon or to taste | |||||||||
| 80 ml extra-virgin olive oil | |||||||||
| Crusty bread, sliced, for serving | Toast bread & brush with olive oil | ||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free