Bouillabaisse Inspired Seafood Stew

I love a good bouillabaisse, but I wanted something heartier. So I made a few tweaks and came up with this recipe.


  • 1 lb. of uncooked shrimp
  • 1 lb. of fish (any fish will do. I used my two favorites, cod and catfish)
  • 6 small to medium russet potatoes, diced
  • 6-7 roma tomatoes
  • 1 fennel bulb (I use the entire fennel, including stalk and greens, but that’s optional)
  • 2 medium yellow onions
  • 8 oz bottle of clam juice
  • 32 oz of fish stock
  • 1 cup acini di pepe (pearl pasta). Orzo, pastina, or any other small-shaped pasta will work.
  • 1-2 Tbsp minced garlic
  • 1-2 Tbsp olive oil
  • Italian seasoning, to taste
  • Salt, to taste


  • In a 6-quart dutch oven (or other similar sized pot), heat the olive oil.
  • Add the onion, fennel, and garlic and cook until softened.
  • Next add the tomatoes and potatoes and braise for a couple of minutes.
  • Add the fish, pasta, clam juice, and fish stock, mixing all the ingredients together well.
  • Season to taste and let it come to a boil, before lowering the heat to a simmer.
  • Cook covered for about 20-30 minutes before checking if the potatoes and pasta are done.
  • Taste to see if you need any more salt or seasoning. If the potatoes aren’t soft, cook for another 5-10 minutes, or until the potatoes are cooked through.

Makes ten 2-cup servings.


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