Salty's Northwest Seafood Bouillabaisse Recipe

If you like seafood, you're going to love this stew from Salty's at Redondo! Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.

The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). Salty's variation of this classic contains clams, mussels and Dungeness crab served in an aromatic saffron broth. Try this and all our recipes of the month and tell us what you think!

Seafood Bouillabaisse Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 fennel bulb, chopped
  • 1 carrot, peeled and chopped
  • 3 celery stalks, chopped
  • 1 sweet onion, chopped
  • 4 each Roma tomatoes, chopped
  • 1 pinch chili flake
  • 1 pinch celery seed
  • 12 ounces clam juice
  • 1 quart water
  • 1 pinch saffron
  • 1/2 tablespoon salt
  • 2 pounds clams, Manila
  • 2 pounds mussels
  • 2 each Dungeness crab, cleaned and cracked
  • 3 tablespoon butter, unsalted

Directions

  1. Heat a large pot to medium heat.
  2. Add olive oil, tomato paste, carrot, celery, onion and tomato. Cook for 10 minutes.
  3. Add chili flake, celery seed, clam juice, water, saffron and salt. Cook for 8 minutes
  4. Add seafood and cover. Cook until clams and mussels are open.
  5. Pull pan off heat and add butter and stir in.
  6. Serve with fresh bread.

FAQs

Q: What is the difference between bouillabaisse and cioppino?

A: Actually there isn't much difference other than Cioppino is Italian with a tomato-based broth and bouillabaisse is French with a bit of saffron and chopped tomatoes added to a fish broth.

Q: What does bouillabaisse consist of?

A: Various seafood, such as lobster, shrimp, boneless fish, shellfish like mussels, scallops, and clams, onion, potatoes, tomatoes, saffron, lemon zest, garlic, salt, pepper.

Q: What goes well with bouillabaisse?

A: Crusty bread for sopping up that delicious broth, white wine.

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Author

Nick Tolley