• prep time10 min
  • total time 35 min
  • serves 4

A warm, delicious dish featuring mussels, clams, ling cod and halibut. Courtesy of Robert Clark of The Fish Counter.

48 Ratings
Directions for: Bouillabaisse


¼ tsp olive oil

5 clove garlic, minced

1 onion, diced

½ bulb fennel, diced

1 red pepper, diced

1 yellow pepper, diced

2 28 oz can diced tomatoes

1 pinch saffron

2 leaves bay

8 cup (2 L) fennel stock, fish stock or water

250 g ling cod

250 g halibut

250 g mussels

250 g clams


1. Over medium flame, heat the olive oil then add the minced garlic and diced onions. Sauté until translucent.

2. Add the fennel, peppers, tomatoes, saffron, bay leaf and stock; bring to a simmer.

3. Add the seafood and simmer until cooked through; ling cod and halibut are opaque, mussel and clam shells have opened. Serve immediately.

See more: Seafood, French, Main, Dinner, Appetizer, Vegetables


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