Bouillabaisse (Fisherman’s Stew)

This is a dish my father made frequently during the holidays. The fish should be very fresh but frozen is also acceptable if you don’t have a local fresh fish market. The broth is very delicate and bright, the fish is very healthy.


  • 1 large leek, julienned, white portion only

  • 1 can diced tomatoes

  • 3 cloves of garlic, minced

  • 1 T finely chopped fresh fennel

  • 2 T tomato paste

  • 1 t orange zest

  • 1/8 t celery seed or fennel seed

  • 3 T chopped Italian parsley

  • 1 t freshly ground pepper

  • 2 t salt

  • 1 lemon, juice of

  • 2 T coconut oil

  • 2 lbs very fresh fish and shell fish, any combination of flounder, sea perch, scallops, shrimp, muscles, clams, lobster

  • 4 cups fresh fish fumet (fish stock): recipe follows

  • 1 small sweet onion, chopped

  • 1 t saffron


  • Add coconut oil to a stock pot and heat over med-high heat until shimmering. Add onions and leeks and sauté until the onions begin to caramelize.
  • Add garlic and cook for 1-2 minutes.
  • If using scallops, add to the pan and sear.
  • Add tomatoes, fennel, saffron, 2 fresh bay leaves, orange zest, tomato paste, fennel or celery seed, salt, and pepper.
  • Add fish fumet and allow to simmer for 15 minutes to let flavors meld.
  • Increase heat to medium and add fish, adding shrimp last, about 2 mins before ready to serve.
  • When shrimp are pink and just opaque, remove from heat, add lemon juice, top with parsley, and serve in warmed bowls with a crusty French bread.

Fish Fumet recipe

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