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Bouillabaisse A La Marseillaise inspired by Anthony's Pier 4
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Inspired by Anthony's Pier 4
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Bouillabaisse A La Marseillaise

Main Course
This traditional French seafood stew combines a variety of fresh fish and shellfish in a saffron-infused broth. The cooking technique layers flavors through a careful sequence of adding ingredients. Served with garlic toast and rouille, this hearty dish offers a taste of Mediterranean cuisine with New England seafood.
Prep Time 40 mins
Cook Time 50 mins
Total Time 90 mins
Servings 4

Ingredients

  • 1/4 cup Extra virgin olive oil
  • 2 medium Leeks (White and light green parts only, cleaned and sliced)
  • 1 medium Onion (Diced)
  • 1 medium Fennel bulb (Cored and diced)
  • 6 cloves Garlic (Minced)
  • 3 large Tomatoes (Peeled, seeded, and chopped)
  • 1 tbsp Tomato paste
  • 1 tsp Fresh orange zest
  • 6 cups Fish stock
  • 1 cup Dry white wine
  • 1 whole Bay leaf
  • 2 sprigs Fresh thyme
  • 1/2 tsp Saffron threads
  • 1 tsp Fennel seeds (Crushed)
  • 1 lb White fish fillets (Such as cod, haddock, or halibut, cut into 2-inch pieces)
  • 12 whole Littleneck clams (Scrubbed)
  • 1 lb Mussels (Cleaned and debearded)
  • 12 whole Large shrimp (Peeled and deveined, tails on)
  • 2 whole Lobster tails (Split lengthwise)
  • 1/4 cup Fresh parsley (Chopped)
  • 1 tsp Salt (To taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 whole Baguette (Sliced diagonally, for garlic toast)
  • 2 cloves Garlic (Halved, for garlic toast)

Tools You'll Need

  • Large Dutch oven or heavy pot with lid
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Food processor (for rouille)
  • Large soup bowls

Chef's Tip

Add the seafood in order of cooking time—starting with shellfish that take longer, and finishing with quick-cooking fish and shrimp. This prevents overcooking any component while ensuring each is perfectly tender.

Instructions

  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add leeks, onion, and fennel. Cook until softened but not browned, about 8 minutes.
  2. Add garlic and cook for 1 minute until fragrant. Stir in tomatoes, tomato paste, and orange zest. Cook for 5 minutes until tomatoes break down.
  3. Add fish stock, white wine, bay leaf, thyme, saffron, and crushed fennel seeds. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
  4. Add clams and mussels to the broth. Cover and cook for 4-5 minutes until they begin to open.
  5. Add lobster tails and white fish. Simmer for 3 minutes.
  6. Add shrimp and cook for 2-3 more minutes until all seafood is just cooked through. Discard any unopened shellfish.
  7. Stir in fresh parsley and season with salt and pepper to taste.
  8. While seafood cooks, prepare garlic toast: Toast baguette slices until golden. Rub with halved garlic cloves and drizzle with olive oil.
  9. For rouille (optional): In a food processor, blend 1 roasted red pepper, 2 garlic cloves, 1/4 cup breadcrumbs, a pinch of saffron, and 1/4 cup olive oil until smooth.

Plating

Ladle the bouillabaisse into large, warmed soup bowls, ensuring each serving contains a variety of seafood. Place garlic toast on the side of the bowl or on a separate plate. Serve with a small dish of rouille for guests to stir into their soup or spread on the garlic toast.

Storage & Reheating

Bouillabaisse is best consumed immediately after preparation. If necessary, the broth (without seafood) can be refrigerated for up to 2 days. When reheating, bring broth to a simmer and add fresh seafood rather than reheating previously cooked seafood, which may become tough.

About This Recipe

A French classic adapted by Anthony's Pier 4, this bouillabaisse brings Mediterranean flavors to New England seafood. The restaurant's version celebrated local shellfish and finfish in the traditional saffron-scented broth, creating a distinctive fusion that honors both Provençal techniques and the restaurant's coastal location.

How did it turn out?

We'd love to hear about your experience making this recipe!