Bouillabaisse a la Marseillaise #CookforJulia #SundaySupper
Author: adpated from The French Chef Cookbook by Julia Child
I've paired this recipe down to serve 3-4 people people instead of the original 6-8. A note about the stock, in the original recipe, Julia calls for 3-4 pounds of fish bones or shells or if they aren't available to substitute a mixture of bottled clam juice and more water. Since I wasn't able to procure fish bones and didn't have enough shrimp shells for a flavorful stock, I made some substitutions of my own. I personally don't care for bottled clam juice, instead I used low sodium prepared fish stock and also included the shrimp shells. All in all, I ended up with a very flavorful stock that I was happy with, in my recipe I will give you the option to use fish bones or prepared stock. Finally, Julia also says to use fresh tomatoes or tomato paste, I used both for a more robust flavor profile.
For the soup base
  • 1 cup onions, sliced
  • ½ cup leeks, sliced, white parts only
  • 2 tablespoons olive oil
  • 1½ cups tomatoes, chopped
  • 2 tablespoons tomato paste
  • 2 cloves garlic, mashed
  • 1¼ quarts water
  • 6 parsley springs
  • 2 bay leaves
  • ¼ teaspoon thyme
  • 1 big pinch of saffron
  • ⅛ teaspoon black pepper
  • ½ tablespoon kosher salt
  • Either 2-3 pounds fish heads, bones & shellfish remains OR 2 cups of prepared low-sodium fish stock plus the remains of your shellfish from the shrimp.
For the Bouillabaisse
  • ½lb cod, cut into 1inch pieces
  • ¼ large shrimp, peeled and deveined
  • ¼ mussels, scrubbed and debearded
  • 6 cherrystone or littleneck clams
  • 1 lobster tail
Optional Garnish
  • chopped parsley
  • chopped fresh tomatoes
  • sliced leeks
  1. In a Dutch oven or stock pot over medium heat drizzle your olive oil and sautée the onions and leeks until they are soft, about 5 minutes.
  2. Stir in the tomato paste, tomatoes and garlic and cook for an additional 6-8 minutes until the tomatoes begin to soften and break down.
  3. Prepare your bouquet garnet by placing your herbs in a cheesecloth and tying the ends together with butchers twine. Add it to the pot and pour over the water.
  4. Stir in your fish bones, shells or fish stock ( or the combination) and season with salt and pepper.
  5. Let cook for 35 to 40 minutes at a simmer, occasionally skimming the top.
  6. Strain the broth and discard the solids. The broth can be made ahead and reheated when ready to cook or you may proceed as follows:
  7. Bring the stock to a boil and add the lobster tail and cod, cook for 5 minutes uncovered. Add the shrimp, mussels and clams cooking for an additional five minutes or until your shellfish has opened. You may want to cover the pot at this time, the steam will help cook the clams and mussels. Toss any shells that haven't opened.
  8. Taste and adjust seasoning as necessary.
  9. To serve, spoon the seafood in a bowl and ladle the broth over. Top with chopped parsley, tomatoes and leeks. Pair with a loaf of crusty French bread and a chilled bottle of Provençal Rose.
Recipe by The Girl in the Little Red Kitchen at