Growing Chefs! Ontario Bouillabaisse


A classic French seafood soup, this is an adaptation of Julia Child’s recipe. This can be made with almost any assortment of seafood and goes great with sourdough bread and rouille.
Serves 6
6 shrimp1 1/2 pounds rainbow trout12 clams1/4 cup olive oil1 cup white onion, diced1 cup leek, chopped1 cup celery, diced1/2 cup fennel, sliced1/2 cup yellow pepper, sliced1/2 cup red pepper, sliced6 garlic cloves, minced1 teaspoon saffron1 teaspoon smoked paprika1 cup dry white wine3 cups tomato juice1 cup clam juice2 cups fish stock salt to taste pepper to taste1 loaf sourdough bread1/2 cup bread crumbs2 teaspoons dijon mustard1 teaspoon cayenne1 garlic clove minced2 tablespoons lemon zest1/4 cup parsley leaves, chopped1/3 cup olive oil

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a large pot over medium heat, add olive oil, onion, leek, and celery, and sautee on medium heat for 4 – 5 minutes until translucent.

Add fennel, peppers, garlic, and saffron, and cook out for another 5 minutes.

Add smoked paprika and white wine and bring to a boil, then let simmer until wine is reduced by half in volume.

Add tomato juice, clam juice, and fish stock, and let simmer for 15 minutes. Season with salt and pepper to taste.

This broth can be stored ahead of time and used to simmer the seafood whenever ready to serve.

Clean and trim all seafood into bite-size pieces. Wash clams well.

Slice the sourdough bread and toast lightly.

In a food processor, combine bread crumbs, mustard, cayenne, garlic, lemon zest, and parsley and pulse a few times. Slowly stream in the olive oil while blending until this mixture forms a paste, this is known as a rouille.

Get Cooking!

Heat the prepared broth and add seafood in stages by cook time. For this recipe, start with rainbow trout and clams and let simmer for 5 minutes. Add the shrimp and cook for another 3 to 4 minutes until all seafood is slightly firm and fully cooked.

Spread the paste (rouille) on the toasted sourdough bread and serve warm on the side.