Jimi’s Bouillabaisse

Jimi’s Bouillabaisse & Rouille
Time: ~2hrs | Serves ~6


Large stock pot (at least 6-8qt)
Food processor
A Sharp Knife 🙂



  • 2 T extra virgin olive oil (Spanish Arbequina recommended)
  • 1 C yellow onion, chopped
  • 1/2 C celery, chopped (baby green leaves reserved for garnish)
  • Salt and pepper
  • 3 cloves garlic
  • 1 bay leaf
  • 8 peppercorns (medley: black, white, green, red)
  • 2 sprigs thyme
  • 1 lb fish dicks (j/k, fish heads with eyes-in, they do wonders for the broth and the fish monger will respect you for life)
  • Water to cover
  • 2 cup white wine (chard or sav-blanc, La Crema recommended)


  • Pinch of Saffron
  • 1 C leeks whites, julienned (cut on the bias)
  • 1 large can of Roma tomatoes (or prepped heirlooms)
  • Juice and zest of one orange (or Meyer lemon)
  • 1 C fennel bulb, julienned
  • 1 small clove garlic, chopped
  • 2 T parsley, finely chopped
  • Salt and pepper
  • 2 lb sole fillet (or light fish) cut into large chunks
  • 4-6 small lobster tails
  • 1 lb large (size 16/20) shrimp, peeled and deveined
  • 1/2 lb mussels
  • 1/2 lb littleneck clams
  • ¼ lb razor clams
  • Salt and pepper


  • 1 yellow or orange bell pepper, roasted and peeled
  • 2 cloves garlic
  • 1 piece of white bread torn into pieces
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • Juice of one lemon
  • Salt and pepper
  • 1/2 cup olive oil



  1. In a large pot, heat the olive oil.
  2. Add the onions and celery.
  3. Season with salt and pepper. Saute for 3 minutes.
  4. Add the garlic and cook for 1 minute.
  5. Add the bay leaves, peppercorns, and thyme.
  6. Add the fish heads, water and wine.
  7. Bring to a boil then and reduce to a simmer.
  8. Simmer for 30 minutes.
  9. Remove from the heat and strain into large stock pot.


  1. Place the stock pot on the heat and bring to a simmer.
  2. Add the saffron, leeks, tomatoes, citrus juice and zest, fennel, garlic, and parsley.
  3. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes.
  4. Add the shrimp, mussels, and clams. Cook until the shells have opened.
  5. Discard any shells that don’t open (they isded) and fish heads.
  6. Turn off the heat, taste broth and correct seasoning with salt and pepper.


  1. In a food processor, combine all the ingredients, except for the oil.
  2. Puree until smooth
  3. Then, with the machine running, drizzle the olive oil to create an emulsion.
  4. Season with salt and pepper to taste



  1. Remove the seafood from the pot and place on a large platter with tongs
  2. Pour the stock into a large serving bowl with ladle.
  3. Serve the Rouille in a bowl with large spoon and toasted bias-cut baguette on the side.

Or Plated

  1. Arrange the seafood (a bit of each) in a large, shallow bowl (pho bowls work great).
  2. Ladle the stock over the seafood.
  3. Drizzle the Rouille over the seafood and serve with baguette.
[ For Peggy ]

This was the last Birthday Dinner I cooked for my Mother.

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