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Sharing My Passion for Real Food Made at Home


#food #home #passion #bouillabaisse #fish #herbs #saffron #tomatoes

Bouillabaisse à l’Américaine

This super luxe seafood soup from starts with a fantastically rich-flavored broth made with fish heads, bones, lots of aromatics and tomatoes. Saffron-laced potatoes, snapper and bass fillets, shrimp and mussels all go in at the end and the dish is served with a very tasty rouille.

Yield: Serves 6


Garlicky Rouille

  • 1 baking potato, peeled and cut into 1-in pieces 
  • Pinch of saffron threads
  • Kosher salt
  • Pinch of cayenne
  • 6 super fresh garlic cloves
  • 2 large egg yolks 
  • 1 cup extra-virgin olive oil

Herb & Spice Sachet

  • 2 teaspoons fennel seeds
  • 2 teaspoons whole coriander seeds
  • 1 bay leaf
  • 4 thyme sprigs
  • 1 head of garlic, halved crosswise, or 6 large cloves, crushed
  • Three 3-in-long strips of orange zest



  • Two 2-lb whole black sea bass, cleaned and filleted, heads and bones reserved
  • One 4-lb red snapper, cleaned and filleted, head and bones reserved
  • 1/4 cup extra-virgin olive oil
  • 2 yellow onions, chopped 
  • 3 celery ribs, chopped
  • 1 fennel bulb, trimmed and thinly sliced
  • 1 leek, white and light green parts only, coarsely chopped
  • 1/2 teaspoon saffron threads
  • 1/4 teaspoon cayenne or crushed red pepper, plus more for seasoning
  • 1/4 cup pastis
  • 2 tablespoons tomato paste
  • 1 lb large shrimp, shelled and deveined, shells reserved
  • 1 lb plum tomatoes, quartered
  • 1 lb small Yukon Gold potatoes, quartered
  • Kosher salt and white pepper
  • 1 lb mussels, scrubbed and debearded
  • Crusty baguette, for serving


Make the garlicky rouille

  • Step 1 In a medium saucepan, combine the potato, saffron, a pinch of salt and 2 cups of water. Bring to a boil and cook until the saffron water is reduced by half and the potato is cooked through, about 20 mins. Cool completely, then transfer the potato and saffron water to a blender. Add all of the remaining ingredients except the oil and pulse to combine. With the machine on, slowly drizzle in the oil until well blended. Season with salt. Transfer to a serving bowl; refrigerate.

Make the herb-and-spice sachet

  • Step 1 Assemble all of the ingredients on a piece of cheesecloth, wrap into a bundle and tie with kitchen string.

Make the Bouillabaisse

  • Step 1 Rinse all of the fish heads and bones until the water runs clear. Cut the fillets into 2-in pieces and transfer them to a bowl; cover and refrigerate.
  • Step 2 In a large enameled cast-iron casserole or pot, heat the olive oil. Add the onions, celery, fennel, leek, saffron and cayenne and cook over moderate heat until the vegetables soften, 8 mins. Add the pastis and cook until evaporated. Add the tomato paste and cook, stirring, until beginning to caramelize, about 5 mins.
  • Step 3 Add the fish heads and bones, shrimp shells, herb-and-spice sachet and enough water to just cover, about 16 cups. Bring to a simmer and cook over moderately low heat for 20 mins, skimming off the foam that rises to the surface. Stir in the tomatoes and cook gently for 30 mins.
  • Step 4 Meanwhile, cook the potatoes in a large saucepan of salted boiling water until tender, about 15 mins. Drain well.
  • Step 5 Pick out and discard the herb-and-spice sachet and any large fish bones. Working in batches, transfer the contents of the casserole to a blender and puree until smooth. Strain the soup through a fine-mesh sieve into a clean pot, pressing on the solids.

Finish the Bouillabaisse

  • Step 1 Bring the soup to a simmer. Add the potatoes. Season the fish with salt and pepper and add to the soup. Cook over low heat for 3 mins. Add the shrimp and mussels, cover and cook until the mussels open and the fish and shrimp are cooked through, 2 mins longer. Season with salt, pepper and cayenne.
  • Step 2 Stir 2 tablespoons of the hot soup into the rouille. Ladle the bouillabaisse into shallow bowls. Serve with the rouille and crusty bread.

Pair with: Lighter white wines, such as those based from the sauvignon blanc grape are the best to enjoy with Bouillabaisse.

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Paul A. Ebeling, a polymath, excels, in diverse fields of knowledge Including Pattern Recognition Analysis in Equities, Commodities and Foreign Exchange, and he is the author of "The Red Roadmaster's Technical Report on the US Major Market Indices, a highly regarded, weekly financial market commentary. He is a philosopher, issuing insights on a wide range of subjects to over a million cohorts. An international audience of opinion makers, business leaders, and global organizations recognize Ebeling as an expert.