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Restaurant Plaisir/Sante Bouillabaisse

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“This is from a local French restaurant near my hometown.”

Ingredients Nutrition

  • Soup
  • 1 lb mixed fish fillet, cut into 1 inch pieces (any white fleshed fish)
  • 12 lb seafood (clams, mussels or shrimp)
  • 2 tablespoons Pernod
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 small onions, peeled and sliced
  • 1 fennel bulb, washed and sliced
  • 1 orange, zest of
  • 1 (14 1/2 ounce) can tomatoes
  • 6 cups fish stock
  • salt & freshly ground black pepper
  • 12 cup fresh parsley, chopped
  • 4 thick slices peasant bread, lightly toasted
  • Rouille
  • 2 red peppers, roasted and peeled
  • 2 garlic cloves, peeled
  • 1 teaspoon lemon juice
  • 14 teaspoon paprika
  • salt & freshly ground black pepper


  1. If using clams or mussels, scrub and remove the beards from the shells.
  2. Place the fish and shrimp, if using, in a large bowl and add the Pernod and 1 tbsp of the olive oil, mixing gently.
  3. Heat the rest of the olive oil in a large saucepan over medium heat. Add the garlic, onions, and fennel and saute until fragrant and softened, about 6-7 minutes.
  4. Add the fish stock, zest and tomatoes along with any juice. Bring to a boil and cook for 25 minutes, uncovered.
  5. While the soup is cooking, place all of the rouille ingredients into a blender puree until smooth. Season to taste. Set aside.
  6. Add the fish and cook for 2-3 minutes. Add the shellfish and cook until shells open or the shrimp turn pink. Check seasonings.
  7. Divide among 4 bowls, garnish with parsley and serve with toasted bread topped with rouille.

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