I went to the manager and told him the air was not working in and in his very french way he shrugged and said that happens some times. He had a fan, I asked for it, he said no, and the discussion was over.So we opened our windows to catch a bit of a breeze, but of course the cours Mirabeau was the place to be, and it was the place to be until 3am……when the cafes finally emptied, and all was quiet, we breathed a sigh of relief and slept…….for an hour, because at 4am the street sweepers came out and stayed out until 6am…..and then they began to set up for breakfast…..sigh
As we struggled out of bed and headed for breakfast, we tried to be happy, we were of course in Aix, one of the most beautiful cities in France, and after breakfast we found a market, and sampled fruits and made our purchases for the train ride to Paris. Life was good, we were exhausted, but life was good!
The train station was only a few blocks away, and it was packed, but we had time…..when I finally made it to the window, I was told I was at the wrong station, we wanted the TGV, and it left in 10 minutes!!
We couldn’t make it, but we could go to Marseille and get the TGV from there. Ok, its not that bad, so I asked for tickets to Marseille on the local train, that all the other passengers had just boarded, I was told No, the train workers had just gone on strike. Can you imagine……but I could get the bus to Marseille, of course I could…lol….and where was the bus? Oh just around the corner 500 meters away.
So we boarded the bus and headed to Marseille, and that is where our story began, as we waited in the sweltering heat for 3 hours for the TGV to Paris. But it was a story to tell, and it only got stranger as we got to Paris, but that’s a story for another day.
We weren’t there long enough to have a meal, but we did promise each other to come back one day and enjoy that beautiful old port city, where today’s post originates from. So my friends, I give you my version of the classic fish stew, Bouillabaisse.
There are a few essential ingredients that make bouillabase what it is, of course we need fish, and a lovely fish stock, but from there you can add what you have on hand, or what you like. For me that was shrimp, scallops, clams and mussels. For the stock you need celery, fennel, orange rind, and of course saffron, again adding other spices and vegetables you enjoy, tomatoes, bay leaf, basil, fennel seed, and leeks make a nice addition too. I’ll even let you in on a little secret, feel free to add a bit of chicken stock to your fish stock if you would like it to have a sharper flavor, I don’t know how else to describe it but fish stocks can taste a little soft to me, so I do add a bit of chicken stock just to fortify the taste.
I will admit that I did not make it in the classical tradition as a simmering stew, I wanted each ingredient to remain intact and to taste exactly as it would if eaten separately, so my ingredients were not all combined until the very end. I hope you like it!
Bouillabaisse
6 jumbo shrimp peeled and deveined
6 large scallops
6 little neck clams
6 mussels
4 oz of fish of your choice ( I used red snapper)
2 tbsp Olive Oil
1 quart of fish stock (with a little added chicken stock)
10 strands of saffron
1/2 fennel bulb diced
1 celery stalk diced
2 cloves of garlic diced
pinch of fresh thyme
black pepper to taste
2 cups Rice cooked with chicken stock and saffron
Prepare your stock with any fish scraps, shrimp shells or other seafood shells you may have, let it simmer for about an hour or longer if you can, and add a little bit of chicken stock (about 1/4 of the total) allow this to continue to simmer as you work through the rest of the dish.
Next prepare your rice, I made it like I would any other rice only using some chicken stock in place of the water and adding 8 strands of saffron. Cook your rice and keep warm.
As you begin to bring the dish together for the finish in a saute pan add your fennel, celery, and garlic and saute in a little bit of olive oil.
After about 2 minutes add your fish pieces and sear them well on both sides, not add your scallops and sear them on both sides also.
Add the clams, mussels and shrimp, orange rind, and thyme, cover and allow to the mussels and clams to steam open, this should take about 6 minutes.
When the clams and mussels have opened add a splash of white wine to de-glaze the pan and release all of the flavors stuck to the pan back into the dish.
Your rice should still be warm and your stock should now be boiling.
Add one one large spoonful of the saffron rice to the bowl and place the fish on top of the rice.
arrange the mussels and clams in the bowl, and add the shrimp and scallops.
Ladle the boiling stock into the bowl and serve immediately with crusty bread.
There are many different ways to serve bouillabaisse this is just my take on this classic dish, and I do hope you give it a try sometime.
That’s it for today my friends, I hope everyone has a wonderful week. Don’t work to hard, remember to try and enjoy life a bit, and please remember to enjoy a few good meals. Life is too short to live on fast food! Thanks for stopping by!
I like your presentation because of adding the seafood at the very end; a lovely soup.
I had to LOL at the whole, no air, windows open (noise), then finally stops..only to let you sleep for one hour before the noise starts again…I felt like that alot when I would finally get Indy to sleep…something would wake her!
Lovely Lovely, and very special dish.
I love that first photo with the intense black background. The contrast with the white bowl is beautiful and really showcases the dish. Have a wonderful week Chef Dennis!
What a gorgeous dish! I love hearing (reading) stories about travel experiences. Most of my favorite dishes are recreations from places I've been.
I've never been to France, but would love to go there one day. If I had a bowl of this and closed my eyes maybe I could imagine!
I can just imagine that shrug, as in "it's not my problem". When we were in Paris, many years ago now, there was a public transportation strike.
Your Bouillabaisse looks magnifique!
What a beautiful Bouillabaisse, Dennis! And I loved your introductory story of France. Someday I'll get there. In the meantime, I may have to try your Bouillabaisse.
Aix is a beautiful memory in my nomad life – I must make this to celebrate. My youth, my loves, my sharing. Thanks for the remembrance.
Dennis, this is exactly what I was craving for tonight but I had leftovers instead. Bad deal if you ask me. I'll just enjoy looking at your beautiful bouillabaisse instead and smile at your story. My husband and I have had similar adventures. Not fun while in the middle of the experience but nice to reminisce about.
Have a great week!
Aaaaa Bouillabaisse! I have never had, but I hear amazing things from my other half. We are admiring your version.
France is so beautiful in so many ways and I'm not just talking about the phenomenal food either!
I hope you have a good week!
Chef, what a remarkable Boillabaisse!
Mandy
I love bouillabaise and yours is absolutely mouthwatering!
Un plato fantastico. Saludos
Oh Dennis, you made me laugh so much with your story. Welcome to France, where client is NOT king (you begging for the fan!) and they tend to strike…
but we love the place. As you say, life is good. My beaux-parents live in Marseille, so you make me want to visit them for more of the wonderful Bouillabaise. Yours looks just stunning!
Can't wait to hear the rest of the story!
This sounds like some of our trips. I love bouillabaise, but have only had it in restaurants – I will definately make this.
Chef Dennis….this is so good and I am salivating just looking thru the window ! I want to cook this …ohhhh I am hungry just looking at it and love love your write out on your France trip
Tell us more of your adventure 
Love it! Your post reminds me of the times I was in France.
This soup looks smacking good
I usually cook with a tomato base. Will like to try your version next time 
There always seems to be some type of strike in France, but I am dying to go back. Your seafood recipe looks divine. Love the saffron in it.
Oh your stories of traveling in France, at once wildly frustrating and yet, a fun adventure!
This recipe, it's just lovely. Bouillabase is not the sort of thing I would normally attempt, but with your guidance, I might just do it!
I have some fish broth reserved in the freezer so I can make this… soon… very very soon.
It just looks wonderful, Dennis!
Thanks for sharing your travels with us (and for making us jealous
!
Oh, my, that first photo has me drooling…I may have to make this when my sisters are visiting next month. The kids can have mac and cheese!
And I loved hearing about your adventures in France…can't wait till part 2 about Paris
I think your experiences must be a rite of passage for every visitors to France. Unaccommodating accomodation manager – check! Unhelpful public transport system – check! Noisy street cleaners – check! check! check! However, the food more than makes up for any downside. I spent a week in and around Aix – gorgeous! Your bouillabaisse brings back memories.
So beautiful it looks so delicious and delicate. I just want to dip some bread into that broth!
Just when you think things can't get worse…..lol.. Thanks for sharing that story with us Chef!
The stew looks lovely. I have never actually had bouillabaisse, which is surprising since i have such a love for fish/seafood!
I love that you prepare meals with fish so much. You've inspired me to do a fish meal soon!
This is such a great story and is so very much French. I can imagine the shrug like it was happening in front of me!
The bouillabaisse is fantastic. Wow. I don't know that I've ever had all that seafood in my kitchen at one time, but I guess I'm going to have to change that now!
Hi Dennis-Loved reading your post about France, such wonderful memories for you.
Your Bouillabaise is amazing…the broth is so clear, and gorgeous, and the seafood displayed are an absolute work of art.
These photos should be framed, at th finest seafood restaurant:D
Love to start the day with a little arm chair travel Dennis, especially to such a great food part of the world! Thanks for that. Perfect lead in to the beautiful soup. Merci!
love the story and the soup looks amazing!! anne
If this tastes half as good as it looks, I'm sold. I too like the addition of the seafood at the end so it remains intact. Beautiful!
Thank you for taking me on a lovely vacation with you. I've never been to France, but I feel as though I've stuck my pinky toe in the water of a glorious pool I want to dive head first into. As always, it's a delight to read your work.
Vive la France, eh? France is always and adventure, not as much as Italy, but still always interesting! They make up for it with their food, though, as you have just shown us. Délicieux!
Very nice, Chef! We will be there in June. Looking forward to it.
Great tip about the last-minute seafood addition: it's so easy to overcook fish in stews…
Thanks for the awesome tip about adding the seafood last, that is a great idea. The stew looks really delicious and full of flavor!
Hi Chef,
Great story and from my favorite place! I adore France. Your Bouillabaisse looks delightful. I will have to try your recipe.
BTW, I think your site looks quite nice as is.
Gwen
Your bouillaibaisse is mouth watering. but I have never made it. love your story about the fan, and your whole "French" experience.
Dennis, I made fish soup this week and a little about Marseille… how funny… we are on the same wavelength this week Your recipe looks delicious and loved the story!
Your Bouillabaisse is beautiful! I love the combination of seafood you have used. This looks like it would be perfect for a spring dinner along with some crusty bread!
Wonderful photos
Absolutely gorgeous photos! This looks really delicious.
Dennis, nothing speaks to me better than a nice, peasant style bowl of fish stew, no matter how fancy of a name we call it… I make one with local bayou seafood that I dubbed "Bayoubaisse" and your version sure reminds me I need to get to cooking….
A fascinating travel tale, and I'm a sucker for bouillabaise
Dennis, I must say, these are some of your most stunning photos EVER! Keep up the great work!
flavourful soup and colourful seafood
I've had a lot of funny/bad customer service experiences in France too. So frustrating, but I guess all you can do is laugh about it! This looks great!
You little tease – I want the rest of the story! But at least you left us with a grand recipe. This looks wonderfully fresh – and I love the history behind these grand fish stews of the Mediterranean. I spent a few days in Aix long ago and far away and it is still crystal-clear in my mind. Maybe it's like Rome – you always go back?
What a great post and a beautiful soup too. Looks so fresh and delicious! Love your photos too!
Your Bouillabaisse looks perfect, one of my favorites
I LOVE Bouillabaisse! I'm so glad you posted this because although I love it, I've never cooked it at home. Don't you just love southern France… Thanks for posting this great recipe. It's a keeper.
Sorry to hear that about the AC and the train debacle! Nothing like a strike ti put a bit of a damper on your trip. Can't wait to hear about Paris though! Your Bouillabaisse looks positively divine – I soo wish I had a bowl of it in front of me with a chilled glass of rose. Looking forward to your next delicious post – Cheers!
Hi sweet man…what a great post. I love hearing about my friends' traveling adventures. And I can relate to having no AC while in Europe. Been there! Thank you for sharing this lovely soup recipe. I can imagine how delicious a spoonful of that fennel broth would be. And thank you for such a delightful guest post. I'm going to be sharing it later on tonight or tomorrow morning. Much love.
haha what a funny story! it sounds like a very french experience. i've wondered sometimes when the french sleep.
gorgeous photos too…hm any chance you could do a post or a sub-post on a good recipe for fish stock some time? i can manage beef and chicken, but fish perplexes me! but you do it so well. i'd love to see how you come up with your base.
http://www.icyviolets.blogspot.com
Congrats on the Top 9 today!
Lovely updated version of Bouillabaisse!
Ahhh…train strikes in France…truely a part of everyday life but they do lead to some amazing adventures!
What a great story … travelling can be such a challenge sometimes, but life IS good! Ad so is your classic fish soup! beautiful presentation! I like the idea of fortifying the stock with a bit of chicken broth too.
Delicious post!
Your trip was very interesting, to say the least! Am I right? And it's a great story to tell, I'm sure!
This bouillabaisse looks fantastic and I love that you add all of the seafood in at the end! I'm sure it was utterly delicious! =)
Congrats Chef Dennis !!!! Top of Today Top 9 ^ __________ ^
Great travel story, indeed!
I love bouillabaisse; I always rate a restaurant by trying their fish soup or stew (there are so many kinds and I like them all).
What is great about bouillabaisse is that one can use the ugliest fish and it's still perfect!
Great photos!
Fantastic! My friends go crazy in Marseille!!
I absolutely love bouillabaisse, and yours looks fantastic. I like to combine everything at the end too.
Now I'm craving some. I really need to stop looking at food blogs when I have no food in my fridge. Pure torture.
That's one gorgeous bowl of food, Chef Dennis! Congrats on Top 9!
Your pictures are outstanding!
I am inspired to prepare this recipe.
The Souper
It sounds like you really got to experience all aspects of traveling abroad. Sounds lovly though, despite the lack of air conditioning.
I adore fish soups such as this. I am so excited that this one looks like something I will make!
Thank you so much for sharing your fun story and lovely recipe.
Also, loved your muffin recipe on Monet's site. vey nice of you.
This is a remarkable Boillabaisse! I made a very quick one on weekend but I have to try yours and take the time. Thanks for sharing.
Stunning photos, Dennis! Wow, they are just gorgeous, magazine worthy little gems.
I've never had such a stew, but I'm intrigued to try. I enjoyed your story, and can relate to the broken AC issue.
Congrats on the Top 9!!
This sounds perfect just about right now. I think I need to make this for my hubby. Beautiful pics! We, American are so used to our AC's… lol. Happy Tuesday!
Congrats on your top 9!
Bouillabaisse is one of my favorite things to eat. I haven't made it since culinary school. Yours look amazing, makes me want to go out and get the ingredients and make one myself.
What a story! Those sweltering days are unforgettable, but when traveling, it's even more daunting. Ah, to think you made it to Mareille — hopefully you will return. This Bouillabaisse looks absolutely perfect!
what a story indeed! Dennis you take us all with you with every story you tell…..this dish looks incredible!
Omg I am loving this recipe.
Hi Chef Dennis,
Sounds good! Nice pictures. Keep up the good work. Have a good one.
Love your interpretation of Bouillabaisse. This soup also has special memories for me — there was a wonderful restaurant in Menton that made the most incredible Bouillabaisse.
Love love love seafood stew
anything with seafood is my favorite!Congrats on top 9 
The stew looks delicious, and I love the story!
Wow…what an experience. Thankfully, you had the right attitude
When hubby & I went to Europe (one country being France), I remember all to well the come what may attitude…c'est la vie!
Ah well, food memories are so much fun to read. I so enjoy your blog!
Denise @ Creative Kitchen
I loved reading about your traveling experience in France. My husband and I have similar experiences of train strikes and sweltering heat with no AC while traveling in Europe. At the time it seems ridiculous but looking back I would not change a thing! This looks like a delicious dish…some of my favorite recipes are ones that I have tried while traveling and recreated in my kitchen. Yum!
Great story about your travel in France! lol And that Bouillabaisse looks scrumptiously delicious! Beautiful photos, too! Cheers!
I'm always scared to go to foreign countries because I always think I'll never come back. I'll get lost, or something.
It's great that you post a recipe like this so I can have the 'French experience' without being terrified. I'll work up the courage one day. Thanks for sharing!
Ohhh your journey brought back memories of when I visited France (Paris and Avignon) a few years ago. It’s absolutely beautiful there! This dish sounds fabulous. I love shrimp, mussels and scallops. Yum! Thanks for sharing!