Salty's Northwest Seafood Bouillabaisse Recipe | Explore Seattle Southside (2024)

Seafood Bouillabaisse Ingredients

• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 fennel bulb, chopped
• 1 carrot, peeled and chopped
• 3 celery stalks, chopped
• 1 sweet onion, chopped
• 4 each Roma tomatoes, chopped
• 1 pinch chili flake
• 1 pinch celery seed
• 12 ounces clam juice
• 1 quart water
• 1 pinch saffron
• 1/2 tablespoon salt
• 2 pounds clams, Manila
• 2 pounds mussels
• 2 each Dungeness crab, cleaned and cracked
• 3 tablespoon butter, unsalted

Directions

1. Heat a large pot to medium heat.
2. Add olive oil, tomato paste, carrot, celery, onion and tomato. Cook for 10 minutes.
3. Add chili flake, celery seed, clam juice, water, saffron and salt. Cook for 8 minutes
4. Add seafood and cover. Cook until clams and mussels are open.
5. Pull pan off heat and add butter and stir in.
6. Serve with fresh bread.

Q: What is the difference between bouillabaisse and cioppino?

A: Actually there isn't much difference other than Cioppino is Italian with a tomato-based broth and bouillabaisse is French with a bit of saffron and chopped tomatoes added to a fish broth.

Q: What does bouillabaisse consist of?

A: Various seafood, such as lobster, shrimp, boneless fish, shellfish like mussels, scallops, and clams, onion, potatoes, tomatoes, saffron, lemon zest, garlic, salt, pepper.

Q: What goes well with bouillabaisse?

A: Crusty bread for sopping up that delicious broth, white wine.