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Julia Child's Bouillabaisse

Please credit the recipe with the following: Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Author: Samantha Ferraro


  • 1 leek washed well and chopped
  • 3-4 cloves garlic chopped
  • 1 large can of diced tomatoes drained
  • 6 cups of water
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1/8 tsp fennel
  • 2 pinches saffron
  • 1 large piece of orange peel
  • About 3lbs of assorted fish We used: sword fish, halibut, lobster, clams, mussels, shrimp, scallops
  • Salt and pepper to taste
  • Olive oil for drizzling


  • Saute leeks in olive oil for about 5 minutes until wilted but not browned.
  • Add garlic and tomatoes. Raise heat and cook for a few more minutes.
  • Add about 6 cups of water, all the herbs and seasonings, orange peel and fish. At this point I placed in all the fish but the shell fish. Allow to cook at a moderate boil for about 30 minutes.
  • Add in the shell fish and allow to cook for an additional 10 minutes.
  • Once the fish is cooked. Gently take the fish out and reserve to a platter. Using a strainer or sieve, strain the soup leaving just the tomato broth. Taste broth for seasoning. (More salt?)
  • To plate, plate fish and shell fish in bowl and ladle broth.