Julia Child’s Simple French Bouillabaisse Recipe
A simple recipe for Julia Child's bouillabaisse, the classic French seafood soup.
Equipment
- 8 Quart Stockpot
Ingredients
Broth Ingredients
- 0.5 cups extra-virgin olive oil
- 1 cups chopped onion
- 1 cups chopped leek
- 4 cloves smashed garlic
- 2 large ripe tomatoes, chopped or canned chopped tomatoes 2 or 3 large
- 2.5 quarts water
- Fresh herb sprigs: thyme, parsley, fennel fronds, and basil in any combination
- 1 strip fresh orange peel 2-inch wide strip (optional)
- 0.5 teaspoons crumbled saffron
- 1 tablespoon sea salt
- 3-4 pounds fish heads, bones, trimmings, shrimp shells
- 1 pound peeled shrimp save the shells for the stock
- 1 pound cod, halibut or other flaky white fish cut into large chunks
- 1 pound mussels or clams scrubbed and mussels debearded
- Crusty bread sliced, for serving
Rouille Ingredients
- 2 roasted and peeled red bell peppers (jarred peppers are fine)
- 0.5 teaspoons ground cayenne pepper or more to taste
- 1 tablespoon fresh lemon juice
- 1 clove peeled garlic
- 0.25 cups fresh breadcrumbs or ground almonds
- 0.25 cups fresh parsley leaves
- 0.5 teaspoons fine sea salt about or to taste
- 0.33 cups extra-virgin olive oil
Instructions
Broth Instructions
- Heat the oil in a tall pot (8 quart stockpot) over medium heat. Add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, orange peel, saffron, salt and fish bones and shrimp shells. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
- Cook for 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.
- Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open.
- Taste the soup and add more salt and freshly ground pepper if needed.
Rouille Instructions
- Puree the red peppers, cayenne, lemon juice, garlic, breadcrumbs, parsley and salt in a food processor until smooth. Slowly add the olive oil while processing to form a paste.
- Toast the bread and brush with olive oil.
- Serve the soup with bread and rouille.
Notes
For a heartier soup, serve over cooked broken vermicelli, orzo or other small pasta shape. The broth can be prepared up to a day in advance. Store in the refrigerator and bring to a simmer. Add the seafood and cook as in Step 3.
Nutrition
Serving: 1servingCalories: 996kcalCarbohydrates: 10gProtein: 141gFat: 44gSodium: 962mg
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