How to Make Bouillabaisse – Video Recipe

BD Pro Contributor Adam “Trout” Traubman is back with another savory seafood recipe. This Bouillabaisse is a perfect Fall and Wintertime dish as we get into the colder months of the year, and is a great way to utilize the many different types of seafood you may have around your house at this point in the season. Join along and try this one our for yourself, we promise you won’t be disappointed!


  • ½ pound of clams of your choice
  • ½ pound of mussels
  • ½ pound of rockfish
  • 1 pound of kingclip, halibut, lingcod, or other firm white fish
  • 1 pound of shrimp (peeled and deveined)
  • Bowl of cold water
  • 2-3 TBSP Baker & Olive Herbs de Provence olive oil
  • 1 medium onion – minced
  • 4-6 garlic cloves – minced
  • 1 fennel bulb – cored and sliced into quarter-moons
  • 2 leeks – finely chopped (white and light green parts only)
  • 2-3 tomatoes – finely chopped (or 1 can high quality)
  • 1-2 TBSP Herbs de Provence
  • ½ cup dry white wine (I use Ziobaffa pinot grigio)
  • 4 quarts (+/-) homemade seafood stock or vegetable stock + 1 small bottle of clam juice
  • Small pinch of crushed saffron threads (this is strong)
  • 1 Tsp crushed fennel seeds (or add ¼ cup Pernod)
  • Large pinch of red pepper flakes
  • 2-3 Bay leaves
  • Juice of 1 lemon
  • Kosher sea salt and fresh cracked pepper to taste
  • ¼ bunch parsley – chopped, plus lemon wedges (for garnish at very end)
  • 1-2 Prager Brothers baguettes/loaves – heated/crispy and sliced
  • Butter (how can we not?)
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