Bouillabaisse Marseilles


1/4 cup olive oil

1 onion, thinly sliced

1 leek, sliced

1 small can diced tomatoes, drained

3 cloves garlic, minced

1 bulb fennel, cored and chopped

Juice and zest of one orange

1/2 pound mussels, cleaned and debearded

1/2 pound littlenecks, cleaned

1/2 pound gulf shrimp

3/4 pound cod or white fish, cut into cubes

1 cup white wine


  • 1

    In a medium stockpot, heat olive oil over low heat. Add chopped vegetables, tomatoes, garlic, orange zest, and seasoning. Cook for a few minutes until soft. Add seafood to pot, deglaze with white wine, then add orange juice, followed by water to cover an inch over.

  • 2

    Turn heat to a simmer and cook about thirty minutes, being sure to not stir too often which tends to break seafood up and cloud the soup.

  • 3

    Serve immediately, be sure to pair with a nice crusty French loaf for dunking!

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