We were in lovely Walla Walla this summer and thanks to the Grandparents, Adam and I got a rare night out while on a trip! We had dinner at Brasserie Four, a fabulous little French restaurant on main street.. Everything on the menu looked excellent and everything we sampled was excellent! I had Bouillabaisse for dinner – fresh seafood in golden saffron, orange, fennel and wine broth – amazing! After some searching and testing I found a recipe from Steamy Kitchen that was a close match. And here it is! Enjoy! 🙂

Blog bouillabaisse (1) Blog bouillabaisse (2)


  • 3 tablespoons olive oil
  • 1 leek, white part only, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • peel of 1 orange, orange part only (use vegetable peeler)
  • 3 tomatoes, chopped
  • 1/3 cup chopped fennel fronds
  • fresh herbs (in any combination): thyme, parsley, oregano (I used 1 tsp each of dry herbs, as I did not have fresh ones at hand)
  • 1/2 teaspoon saffron threads, crushed
  • 3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells (I skipped this as did not have – worked out fine, but the broth was probably less ‘seafoody’ than it could have been)
  • 10 cups water
  • 1 cup dry white wine
  • sea salt to taste
  • 3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)


  • In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Sauté for 5 minutes until softened but not brown.
  • Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.
  • Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we’ll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
  • Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.

Thanks Steamy Kitchen!


2 thoughts on “Bouillabaisse

  1. Pingback: Soup Season – Some Fall Favorites! |

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