Additional Recipes


A traditional Provençal saffron-flavored seafood stew, Bouillabaisse is originally from Marseille in southern France. Garlic, fresh thyme and saffron add to the rich flavor of the soup stock from fish, shrimp, clams, and mussels.

Ingredients (serves 4):

For Rouille:

  • 1 pinch saffron threads
  • 1 Tbsp. garlic, minced
  • 1/4 cup mayonnaise
  • 1 tsp. lemon juice 
  • 4 oz. roasted red bell peppers in a jar or a can, roughly chopped
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1 tsp. olive oil

For Bouillabaisse:

  • 1 Tbsp. olive oil 
  • 1/2 cup onion, chopped 
  • 3 cups vegetable stock 
  • 2 cups seafood stock 
  • 2 Tbsp. garlic, minced 
  • 1/2 cup tomato, crushed 
  • 1/2 tsp. salt 
  • 1/4 tsp. saffron threads, crushed
  • 5 sprigs fresh thyme 
  • 2 Tbsp. white wine
  • 1/8 tsp. black pepper 
  • 1 bay leaf 
  • 1 lb. white fish fillets, your choice, cut into 2-inch pieces 
  • 1/2 lb. shrimps
  • 1 lb. clams, scrubbed
  • 12 mussels, scrubbed and any beards removed

Make the rouille. Using a hand blender or a small food processor, combine and blend all rouille ingredients until the paste is creamy. Transfer to a bowl and keep cool in the refrigerator.


In a large frying pan, heat olive oil over medium heat. Sauté onion and garlic for 5 minutes. 


Add vegetable broth, seafood stock, tomato, salt, saffron, thyme, white wine, black pepper, and bay leaves.


Bring soup to a boil then reduce heat to simmer. Cover with lid and cook for 15 minutes. 


Set to medium heat, add clams and cook for 4 minutes. Then add mussels and cook for a minute. 


Finally, add shrimp and fish, cover with lid and cook 3 additional minutes or until thoroughly heated. Discard bay leaves and thyme twigs.


Serve with rouille.