Your basic bouillabaisse

Contributed by Preston Maring, MD

Your basic bouillabaisse

To accompany a big salad using greens from Happy Boys Farm, this bouillabaisse and a loaf of crusty French bread make a basic and wonderful dinner.

You can vary the amounts and mix of seafood depending on the number and tastes of those dining with you.

Most seafood stews and bouillabaisse recipes I have seen and tried use ingredients such as fennel, Pernod, and other exotic vegetables.

This is a back-to-basics recipe.

Servings: 2 to 4


  • Any combination of halibut, salmon, shrimp, scallops, clams and mussels
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tomatoes, seeded and chopped
  • 1/2 teaspoon ground coriander seed
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped fresh herbs (marjoram, oregano, basil and chives alone or in combination)
  • Salt and white pepper to taste
  • 2 cups fish stock
  • 1 cup clam juice
  • 1/2 cup dry white wine

I used a small can of organic diced tomatoes as local tomatoes aren't yet in season.

The recipes usually say to peel the tomatoes. I usually don't and, frankly, can't tell the difference.


  1. Heat oil in a large saucepan or stockpot. Sauté the onions and garlic until soft.
  2. Add tomatoes, coriander, parsley, and herbs. Season with salt and white pepper.
  3. Add fish stock, clam juice, and white wine. Bring to a boil, then simmer for 10 minutes.
  4. Add all the seafood. Bring to a boil, then simmer covered for about 10 minutes until the fish is flaky and the shells have opened.