Bouillabaisse Number 143

Why #143 you ask? Well, I suppose it’s because I almost never make it the same way. Sometimes I just don’t have all the ingredients. Sometimes it is just the availability of product depending where I am living. Like chicken soup, there must be hundreds of recipes and if you happen to live in Marseille, I am sure there are more than 143.

It’s funny how I even made it the first time. I was running a small cafe and pub. Someone called and asked me what the special of the day was. I asked him what he wanted the special to be. He jokingly said bouillabaisse, and I told him to come back tomorrow as it was too short of notice to prepare such a dish. I made it and he came in.


  • 1 1/2 litres of water
  • 2 packs of Knorr’s wild onion soup mix, or substitute onion soup mix
  • 1/2 cup of butter
  • 2 large onions diced
  • 8 cloves of garlic diced
  • 1 can of whole peeled tomatoes, excess juice in can discarded
  • 2 Tbl of Fresh Thyme
  • 2 Tbl of Dried Thyme (I just got tired of removing the little leaves from the stem, sorry)
  • 8oz of Red Wine, full bodied
  • 2Tbl of olive oil, extra virgin
  • 1 1/2 Cups of sliced leek stems, the green ends not the lighter body
  • 1 Jar of clam pieces including the juice they came in
  • 2 Tbl minced basil
  • 8oz of Tuna steak cubed into 1/2 inch pieces
  • 8oz of Alaskan Pollock cut into 1/2 inch pieces
  • 8 oz of calamari the bodies sliced
  • 4 oz of small peeled and deveined shrimp

Start by melting your butter in a skillet, and then add your diced onions and chopped garlic. You are going to carmelize the onions with your red wine. As the skillet begins to dry you will add about 2 oz at a time, scraping the bottom to loosen any pieces sticking to the bottom of the pan. Repeat this until wine is gone and onions are carmelized.

While the onions are carmelizing bring 1 1/2 litres of water to a boil in a soup pot. To the pot before the water starts to boil add your, soup mix, thyme, basil, tomatoes, olive oil, and the green leafy part of the leeks. Stir and incorporate. As the water begins to boil add the carmelized onions and reduce to a simmer. Add your Cubed tuna and Alaskan Pollock. Just before you pull it off the stove add the remaining seafood and let cook for a couple minutes then remove from stove.

You will not be disappointed with this.

This entry was posted in Alaskan Pollock, Alcohol, Basil, Bouillabaisse, Butter, Calamari, Carmelized Onions, Cooking, Cuisine, Dinner, Eating, Extra Virgin Olive Oil, Fish, Fish Soup, Food, French, Garlic, Herbs & Spices, Leeks, Olive Oil, Onion Soup, Onions, Recipes, Red Wine, Seafood, Shrimp, Soup, Stew, Thyme, Tomatoes, Tuna, Tuna Steak, Vegetables, Whole-Peeled-Tomatoes, Yellow Onions. Bookmark the permalink.

4 Responses to Bouillabaisse Number 143

  1. Abdel Irada says:

    Tunisia has a very similar soup. It’s called broudou bil hout, which simply means “fish soup.” It chiefly differs from bouillabaisse in that it contains a teaspoonful or so of the chile-pepper-paste condiment harissa, which makes it just a bit spicy, and it’s topped with fennel fronds. But, like traditional bouillabaisses, it also features a pinch of saffron threads toasted and crumbled.

    Of the two, I think I prefer the Tunisian version — but maybe that’s just because I like plenty of spice. 😀

  2. Ship's Cook says:

    The whole thing with Bouillabaisse is that it was made with the fish that the fisherman had left over from the market, so it really does not matter what kind of fish goes in, you can vary the ingrediants according to anything you have left over or what is going cheap at the supermarket.

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