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Bouillabaisse

The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.

  • servings: 12

Ingredients

  • 3 pounds fish heads and bone from nonoily fish, such as sole, flounder, snapper, or bass
  • 2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni
  • 8 sprigs fresh tarragon
  • 8 fresh sprigs flat-leaf parsley
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 can whole plum tomatoes (28 ounces)
  • 2 tablespoons olive oil
  • 4 small carrots, peeled, cut into 1/4-inch dice
  • 4 stalks celery, cut into 1/4-inch dice
  • 2 small onions, peeled, cut into 1/4-inch dice
  • 4 cloves garlic, peeled, minced
  • 1 teaspoon sweet paprika
  • 8 sun-dried tomato halves (dry, not packed in oil)
  • 1 teaspoon saffron strands
  • 1/2 teaspoon turmeric
  • 2 teaspoons harisssa (hot chili paste)
  • 6 dried fennel branches
  • Peel from 3 oranges
  • 3 lobsters (1 1/2 pounds each)
  • 3 pounds mussels, scrubbed and beards trimmed
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 medium baking potatoes (about 2 pounds), peeled
  • 4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces
  • 2/3 cup Rouille
  • 1 loaf French bread, sliced into rounds and toasted

Cook's Note

Avoid oily fish when making your selection. Halibut, red snapper, and monkfish are particularly good choices.

Directions

  1. Step 1

    Remove gills and any traces of blood from fish heads. Thoroughly wash fish bones; cut them into lengths that will fit inside 12-quart stockpot. Set aside.

  2. Step 2

    Cut leeks into quarters lengthwise; slice 1/4 inch thick. Place in a small bowl of cold water; let soak 5 to 10 minutes to remove dirt and sand. Drain; set aside.

  3. Step 3

    Make a bouquet garni: Cut dark-green leek leaves into two 5-inch lengths. Arrange tarragon and parsley sprigs in center of one leaf. Place other leaf on top to enclose tarragon; tie with kitchen string.

  4. Step 4

    Roast seeds: Heat a small skillet over medium heat until very warm. Add coriander, fennel, and cumin seeds to warm skillet. Cook, shaking pan or stirring frequently, until toasted and fragrant, 2 to 3 minutes. Let seeds cool in a bowl.

  5. Step 5

    Strain whole tomatoes over small bowl, reserving liquid. Remove seeds; place tomatoes in bowl with liquid. Set aside.

  6. Step 6

    Heat oil in a 12-quart stockpot over medium heat; add reserved sliced leeks, carrots, celery, onions, garlic, and paprika. Cook until onions become translucent, about 5 minutes. Add reserved whole tomatoes and their liquid, sun-dried tomatoes, saffron, turmeric, harissa, roasted coriander, fennel, and cumin seeds. Stir to combine.

  7. Step 7

    Raise heat to high, add reserved fish heads and bones, and cook, stirring frequently, until bones are opaque, about 5 minutes. Add fennel branches, orange peel, and bouquet garni. Add water to just cover bones, about 4 quarts. Bring to a boil; skim foam from the surface. Reduce heat; simmer, uncovered, 25 minutes. Pour stock through a sieve into a large bowl; discard solids. Return liquid to pot.

  8. Step 8

    Meanwhile, bring a large stockpot of cold water to a rolling boil. Quickly add lobsters; cook about 12 minutes. Remove pan from heat. Drain lobsters; submerge in cold water to stop cooking. Drain again.

  9. Step 9

    Place 1 cup reserved stock in a large saucepan. Add 1 cup water. Bring to a boil; add mussels. Cover; cook until mussels open, 5 to 7 minutes. Remove from heat. Discard any mussels that do not open.

  10. Step 10

    Meanwhile, place stockpot with stock over medium-high heat; bring to a boil. Reduce heat to simmer. Season with salt and pepper. Add potatoes; cook until just tender, about 20 minutes. Add fish fillets; cook until opaque and cooked through, 3 to 5 minutes more. Remove tails and claws from lobsters (discard bodies or reserve for other use). Crack open claws and tail; add with mussels to pot; cook just long enough to warm. Serve with rouille and toasted French bread rounds.

Source
Celebrating 2000, Special Issue 2000

Reviews (6)

  • 14 Jul, 2013

    Great post, really full of content and informative. More birkin bag here.

  • 13 Jul, 2013

    this is a rare recipe. i always got some rare but tasty and healthy reciper from Martha.san ramon estate lawyer

  • 13 Jul, 2013

    this is a rare recipe. i always got some rare but tasty and healthy reciper from Martha.san ramon estate lawyer

  • 13 Jul, 2013

    this is a rare recipe. i always got some rare but tasty and healthy reciper from Martha.san ramon estate lawyer

  • 9 Jul, 2013

    I love reading posts related to food items and drinks.Yeah! Foods are my weakness always. Here the author is telling about the methods to prepare a special seafood dish ‘bouillabaisse’.i have had it once during my last Irish visit. The ingredients are all easily available. I suggest everyone can try this out at home. click here for details