Julia Child Bouillabaisse Recipe

Julia Child Bouillabaisse is the legendary Provençal fish stew from Marseille, featuring assorted fish and shellfish in a saffron-infused broth with tomatoes, fennel, and orange peel. Julia writes in Mastering the Art of French Cooking (page 52): “Remember it originated as a simple, Mediterranean fisherman’s soup, made from the day’s catch or its unsalable leftovers.”

Don’t let the mystique intimidate you. At its heart, Bouillabaisse is peasant food. Fishermen threw whatever they caught into a pot with olive oil, garlic, and tomatoes. The French made it famous. You can make it for Tuesday dinner.

What is Bouillabaisse? A French seafood soup from the Provence region, made with mixed fish and shellfish rapidly boiled in a saffron-scented broth. Fish is served on a platter. Broth is served separately. Rouille (spicy garlic sauce) ties it all together.

Why You’ll Love This Recipe

• Dramatic but doable: Yes, it sounds fancy. But Julia’s method is straightforward. Cook a broth, add fish in stages, serve. That’s it.
• Use whatever fish you find: No need to fly in Mediterranean varieties. Julia lists dozens of American alternatives. Use what’s fresh at your market.
• The broth is the star: Saffron, orange peel, fennel, tomatoes. This isn’t just fish water. It’s aromatic and complex.
• Served tableside like a feast: Broth in a tureen. Fish on a platter. Guests help themselves. This is entertaining food.
• Rouille makes it special: That garlicky, spicy sauce stirred into each bowl transforms every bite.

Julia Child Bouillabaisse Ingredients

From Mastering the Art of French Cooking, Vol. 1, Pages 52-53. Serves 6-8.

For the Broth:

• 1 cup minced onions
• ¾ cup minced leek (or ½ cup more onions)
• ½ cup olive oil
• 4 cloves garlic, mashed
• 1 lb ripe red tomatoes, chopped (or 1½ cups canned)
• 2½ quarts water
• 6 parsley sprigs
• 1 bay leaf
• ½ tsp thyme or basil
• ⅛ tsp fennel seeds
• 2 big pinches saffron
• 2-inch piece dried orange peel (or ½ tsp dried)
• 1 Tb salt
• ⅛ tsp pepper
• 3-4 lbs fish heads, bones, and trimmings (or bottled clam juice)

For the Fish:

• 6-8 lbs assorted lean fish and shellfish

For the Rouille:

• ¼ cup chopped red bell pepper or pimiento
• Small chili pepper or Tabasco
• 1 medium potato (cooked in the soup)
• 4 cloves garlic, mashed
• 1 tsp basil, thyme, or savory
• 4-6 Tb fruity olive oil

For the Croûtons:

• 12-16 slices French baguette, ¾ inch thick

Which Fish to Use

Julia says the flavor is better with variety. For American cooks, she recommends:

• Firm-fleshed (add first): Halibut, flounder, bass, grouper, monkfish, lobster, crab
• Tender, flaky (add later): Hake, cod, pollock, snapper, sole
• Shellfish: Clams, mussels, scallops, shrimp
• Rule of thumb: Mix firm and tender. Include at least one shellfish if you can. Ask your fishmonger what’s freshest and work with that.

How To Make Julia Child Bouillabaisse

1. Build the Aromatic Base: Cook the onions and leeks slowly in olive oil for 5 minutes until soft but not browned. Add the garlic and tomatoes, raise the heat, and cook 5 minutes more.
2. Make the Broth: Add water, parsley, bay leaf, thyme, fennel, saffron, orange peel, salt, pepper, and fish trimmings. If you don’t have fish bones, substitute 2 cups bottled clam juice plus water. Boil uncovered at a moderate pace for 30-40 minutes.
3. Strain the Broth: Pour through a fine strainer, pressing to extract all the juices. Discard solids. Taste and adjust seasoning. You should have about 2½ quarts of intensely flavored broth.
4. Toast the Croûtons: While the broth simmers, slice your baguette ¾ inch thick. Arrange slices on a baking sheet. Bake at 325°F for 20-30 minutes until completely dried and lightly browned. Set aside.
5. Prepare the Rouille: Pound the red pepper, chili, garlic, herbs, and a cooked potato from the soup into a smooth paste. Beat in olive oil drop by drop, like making mayonnaise. Just before serving, thin with 2-3 Tb of hot broth.
6. Cook the Firm Fish First: About 20 minutes before serving, bring the broth to a rapid boil. Add lobster, crab, and firm-fleshed fish. Return to a boil and cook 5 minutes.
7. Add the Tender Fish: Add the tender fish, clams, mussels, and scallops. Return to a boil and cook 5 more minutes, or until fish is just tender when pierced with a fork. Do not overcook.
8. Serve the Traditional Way: Lift the fish and shellfish onto a hot platter. Place toasted croûtons in the bottom of a tureen or individual soup bowls. Pour the broth over the bread. Spoon some broth over the fish. Sprinkle parsley over both. Serve the rouille on the side for guests to stir into their soup.

Rouille (Spicy Garlic Sauce)

This sauce is essential. Each guest stirs it into their bowl.

Ingredients:

• ¼ cup chopped red bell pepper
• Small chili pepper or dash of Tabasco
• 1 medium potato (cooked in the broth)
• 4 cloves mashed garlic
• 1 tsp basil or thyme
• 4-6 Tb olive oil

Method: Pound all ingredients into a smooth paste, then beat in oil drop by drop like mayonnaise. Thin with hot broth just before serving.

Recipe Tips

• Buy fish the same day. Freshness matters more here than in almost any other recipe. If it smells fishy, don’t buy it.
• Timing is everything. Firm fish goes in first, tender fish last. Overcook and it falls apart. Watch the pot.
• Don’t skip the orange peel. It sounds odd but adds an authentic Provençal note. Dried orange peel from a spice shop works perfectly.
• Saffron is non-negotiable. Expensive but essential. It colors and flavors the broth like nothing else can.
• Make the broth ahead. The base can be prepared a day early. Refrigerate. Reheat to a boil before adding fish.

What To Serve With Bouillabaisse

Bouillabaisse is a complete meal, but traditionally includes:

• Toasted croûtons placed in the bottom of each soup bowl before ladling broth.
• Rouille for stirring in.
• Simple green salad to start or follow.
• Fresh fruit or sorbet for dessert. The meal is rich enough.

Wine: A rosé from Provence is traditional. Or a light young red like Côtes de Provence or Beaujolais. A strong dry white like Riesling also works.

How To Store

• Refrigerator: Store leftover broth and fish separately for up to 2 days. The fish will lose texture on reheating.
• Freezer: Freeze the broth only (without fish) for up to 3 months. Make fresh fish when you serve again.
• Reheat: Bring broth to a boil. Add leftover fish just to warm through. Don’t reboil or the fish will turn rubbery.

Nutrition Facts

Per serving (serves 8):

• Calories: 385 kcal
• Protein: 42g
• Total Fat: 18g
• Saturated Fat: 3g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 4g
• Sodium: 720mg
• Cholesterol: 95mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, Pages 52-53

– Claire