Shellfish Bouillabaisse Recipe

Tomato Shellfish Bouillabaisse Recipe

So a couple weeks ago we asked our friend and favorite chef, Corey, to give us a lesson in knife skills.  Among the basics of julienne-ing, slicing, dicing, tourneau-ing we also learned how to fillet a fish and sharpen a knife!  As a way of saying “thank you,” we decided to cook Corey dinner.  Now, this isn’t all too easy being that Corey is a way better cook than us and a little bit of a control freak in the kitchen. Basically, it ended up with Corey cooking for us while we did the prep… THANKS COREY!shellfish bouillabaisse recipe

We’re always on a budget and believe that good food doesn’t have to be expensive.  Bouillabaisse is chock full of seafood, from lobsters to mussels to shrimp to oysters and clams.  Since we weren’t about to spend $100 on one meal, we cut some corners and came out with an equally delicious meal.  Key component to this meal, the rouille, its almost like an aioli but less thick and leaves that umami taste in your mouth.  Also, Corey told us that he used to eat this in Hawaii with mashed potatoes and that we did, yuuumm.

Bouillabaisse  recipe (inspired by I Know How to Cook)

Mussel Broth:

1/2 lb of mussels, cleaned and debearded

1 shallot, sliced

1 garlic, sliced

1/2 cup of white wine


Bay Leaf

3 garlic cloves, minced

5 tablespoons olive oil

3 leeks (white part only, chopped)

1 onion, chopped

8 ozs crushed tomatoes

1 handful of mixed herbs, such as flat-leaf parsley and fennel fronds

1 bay leaf

1 pinch of saffron threads

1 fennel, sliced

1 lb fish fillet, such as whiting, weever, conger

1 lb of scallops

(you can also add in 2 lbs of crustaceans if you’d like)

Slices of crusty bread, for toasting (and munching_

2-8 ozs bottles of clam juice


1 egg yolk

3/4 cup olive oil

1/4 cup bouillabase broth

salt & pepper

Prep the mussel broth by throwing everything into a pot and cover to simmer for about 15 minutes. Remove thyme and bay leaf, set aside.

In a large pot, heat oil and pan-fry leeks, onions, and mince garlic for about a minute.  Add crushed tomatoes, season with salt and pepper.  Add herbs (keep some for garnish) and saffron.  Slice the thicker fish and add to the pan along with the crustaceans, if you’re using them.  Add the mussel broth (hold off on the mussels since they’ve already been cooked through and you don’t want them to be too chewy by over cooking them) and clam juice.  Add a cup of water and bring to a boil, cook for 7 minutes.  If using delicate fish, you can throw them in now, cook over high heat for 8 minutes, adding the mussels and scallops 2 minutes before serving.

Meanwhile, make the rouille.  Pound the garlic and pepper to a paste with a mortar and pestle if you have on, if not you can use the side of our knife to crush.  Place the garlic and pepper in a bowl, add egg yolk and season with salt.  Add the olive oil gradually, whisking constantly until thick and smooth. Add 1 tablespoon of the cooking liquid and set aside.  Check the seasoning of the bouillabaisse and add more salt and pepper if necessary.  Toast the bread.

Serve in a bowl with a drizzle of the rouille and bread.

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