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What’s Cookin’?: Seafood Bouillabaisse

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What's Cookin Chef for March 3
KTIV's Matt Breen with What's Cookin' Chef Chris Ballenger
What's Cookin
Seafood Bouillabaisse


  • 1/2 cup shallots
  • 1 teaspoon chopped garlic
  • 12 PEI Mussels
  • 6 clams
  • 4 ounces Atlantic salmon diced
  • 4 ounces Snap or rockfish cod
  • 4 cup fish stock
  • 2 cups of oyster juice
  • 4 teaspoon of Saffron fibers
  • 3 teaspoons of Chilii flakes
  • 3 lemon slices
  • Garlic sourdough or Texas toast
  • 1/4 cup fresh parsley (Garnish)
  • 1/4 cup butter
  • 1/2 cup cooking white wine
  • 1/3 cup of green onion


  1. Grab a large pot and sweat shallots, garlic and green onions on med-high heat.
  2. Turn the pot down to low heat and then add diced salmon and rockfish, cover with lid.
  3. After 10 minutes add mussels clams and oyster juice with butter, turn up to medium-high heat and keep the pot covered.
  4. After 8 minutes deglaze the pan with white wine and add Saffron.
  5. Turn to low heat add the lemon slices fish stock and chili powder, keep on low heat.
  6. After 10 minutes of reducing stock dish should be done.
  7. While cooking the Bouillabaisse, get a large skillet add butter to pan on high heat and toast bread on both sides to liking.
  8. Grab parsley pour out product into bowls and enjoy.
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