This classic Marseilles seafood stew recipe uses a variety of fish and shellfish, including crab, squid, mussels, and lobster. It is a true seafood lover's delight and while it's labor-intensive, it's worth the trouble. The seafood bones, heads, and shells make the rich bouillon base of the chunky soup. You will need a large stockpot for this recipe.
- 2 pounds rockfish (filleted, cut into large chunks, bones reserved)
- 1 pound John Dory (filleted, cut into large chunks, bones reserved)
- 2 pounds rouget (or red snapper, cut into large chunks, filleted, bones reserved)
- 1 pound striped bass (filleted, cut into large chunks, bones reserved)
- 2 pounds grouper (filleted, cut into large chunks, bones reserved)
- 6 blue crabs (broken into small pieces)
- 2 lobsters (1 1/2 pounds; head separated and crushed)
- 6 tablespoons olive oil
- 1/2 medium onion (diced)
- 2 celery stalks (diced)
- 1 carrot (diced)
- 1/2 fennel bulb (diced)
- 5 garlic cloves
- 2 large tomatoes (diced)
- 1 tablespoon tomato paste
- 3 tablespoons pastis (licorice-flavored French liqueur)
- 1 cup white wine
- 12 black peppercorns
- 1 red chili pepper (dried)
- 1 bay leaf
- 2 sprigs thyme
- 1 pinch saffron
- 5 parsley stems
- Salt to taste
- Black pepper to taste
- 16 small squid
- 1 cup mussels
- 12 to 16 baby red potatoes (steamed)
- 1 toasted baguette
Prepare the Bouillon
Gather the bullion ingredients.
In a large, hot stockpot roast the bones of the rockfish, John Dory, rouget, striped bass, grouper, crab and the lobster heads in the olive oil over medium-high heat until opaque.
Once the bones are opaque, add the onion, celery, carrot, fennel, and garlic.
Simmer for 3 minutes, stirring often.
Add the tomatoes and cook until soft.
Stir in the tomato paste and coat all of the vegetables and bones.
Add the pastis and cook until dry.
Add the white wine and reduce by half.
Cook until the liquid has reduced by a third. Stir frequently so that nothing sticks to the bottom of the pot.
Make the Bouillabaisse
Gather the remaining ingredients.
Bring the bouillon to a simmer and add the fish individually based on its thickness (thickest chunks first). Cut the lobster tail through the shell into large pieces. Add the lobster, squid, and mussels to the bouillon.
Cook until the mussels open. Bring the pot to the table and ladle into large bowls.
Serve with steamed whole baby red potatoes tossed with olive oil and salt and toasted baguette on the side to sop up the juices.