Name: Bouillabaisse
Cook time: 1¼ hr
Total time: 1½ hr
Yield: Makes 6 to 8 servings
Ingredients: 12 to 16 (½-inch-thick) baguette slices; 3 tablespoons extra-virgin olive oil; 1 garlic clove, halved; 1 (1- to 1¼ -lb) live lobster; 2 large tomatoes, peeled and coarsely chopped; 1 large onion, chopped; 4 garlic cloves, chopped; ½ cup extra-virgin olive oil; 1 lb boiling potatoes; ⅓ cup finely chopped fennel fronds (sometimes called anise); 1 Turkish or ½ California bay leaf; ¼ teaspoon crumbled saffron threads; 1½ tablespoons coarse sea salt; ½ teaspoon black pepper; 9 cups white fish stock (or store-bought); 3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces; ½ pound cockles or small hard-shelled clams, scrubbed; ½ pound cultivated mussels, scrubbed and any beards removed; ½ pound large shrimp in shells; Rouille

Gourmet's Bouillabaise recipe in a bowl with a spoon with slices of bread on the side.

Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova

This bouillabaisse recipe is inspired by the classic French dish served at Guillaume Sorrieu’s L’Épuisette in Marseille. As with many classic dishes, the “right” way to make bouillabaisse is the subject of heated debate, but this dish truly lends itself to improvisation. Sorrieu, for example, serves his in two courses: broth first, then the fish. It’s not uncommon for chefs to prepare their bouillabaisse based on the catch of the day, so you can think of the ingredients list as a general guideline, particularly when it comes to the types of seafood required. Even if you don’t live on the French Riviera with access to beautiful Mediterranean fish, you can still put together a gorgeous bouillabaisse as long as you start with the freshest local fish available. Can’t find mussels? Double up on clams! Just don’t skip the rouille—the spicy, garlicky sauce that helps this dish truly sing.

You might consider bouillabaisse to be a bit of a project, but everything comes together in one large stockpot (which we love for easy cleanup) and we promise it’s worth the effort. One spoonful of this classic dish instantly evokes sunny Marseille, with a lilting version of “La Vie en Rose” playing gently in the background.

Editor’s note: This recipe was originally published the May 2007 issue of ‘Gourmet’ and first appeared online in December 31, 2014.