Fisherman's Bouillabaise

Elaine Douglas


This recipe was inspired by Susan Mendelssohn. I often double the recipe for the stock (all ingredients except for the seafood and the Pernod), make the stock ahead of time and freeze in one quart containers. Then, when I need a quick company meal - or when I want to treat myself - I just defrost the stock, bring it to a simmer and add the seafood or any fish (chunked) that I have on hand. Frozen white fish tastes great in this stock. Often I leave out the Pernod.


☆☆☆☆☆ 0 votes

6 - 8 with seconds
15 Min
20 Min
Stove Top


  • 1 c
    chopped leeks
  • 1 c
    onion, chopped
  • 3 clove
    garlic. chopped
  • 3 Tbsp
    olive oil
  • 3 c
  • 1 c
    dry white wine
  • 2 1/2 c
    tomatoes, chopped (or canned diced tomatoes)
  • 2 tsp
    crumpled saffron
  • 2 tsp
  • 1 tsp
    thyme, dried
  • 2
    bay leaves
  • 1/4 tsp
    hot sauce
  • ·
    salt to taste
  • ·
    freshly ground black pepper to taste
  • 2
    dozen clams
  • 1/2 lb
  • 1/2 lb
  • 1/2 lb
    crab, chopped in pieces
  • 2-3 Tbsp
    pernod (or anisette)

How to Make Fisherman's Bouillabaise


  1. Saute leeks, onion and garlic in olive oil until soft.
  2. Add water, wine, tomatoes, saffron, parsley, thyme, bay leaves, hot sauce, salt and pepper and simmer for 15 minutes.
  3. Add the seafood. Bring to a boil and simmer until seafood is just cooked (3 - 5 minutes).
  4. Before serving add Pernod or anisette.

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