1. Simple Bouillabaisse with Halibut Broth
Simple Bouillabaisse with Halibut Broth

Simple Bouillabaisse with Halibut Broth

Michelle Lee | |

Nothing smells better than French bouillabaisse, a gorgeous and healthful seafood stew that originated in coastal Provence. By starting with Vital Choice Halibut Broth, you can put a gorgeous pot of bouillabaisse together in a matter of minutes, using whatever seafood you happen to have on hand. There are as many varieties of bouillabaisse as there are cooks. This recipe highlights Wild Alaskan Cod, Wild Pacific Spot Prawns, and Mussels, although you can certainly use Scallops or Lobster tails instead.

Simple Bouillabaisse with Halibut Broth

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes


  • 24 ounces Vital Choice halibut broth, thawed
  • 2 fillets Vital Choice Wild Alaskan Cod, thawed and cut into 2-inch pieces
  • 12 ounces Vital Choice Wild Pacific Spot Prawns, thawed
  • 1 pound Vital Choice Pacific Blue Mussels (live or frozen) OR Scallops OR Lobster tails
  • 1 tablespoon Vital Choice organic extra virgin olive oil
  • 1 leek
  • ½ fennel bulb
  • 2 cloves garlic
  • 1 can diced tomatoes (15 ounces), drained
  • ½ cup white wine or pastis
  • 1 teaspoon saffron threads
  • 1 bay leaf
  • Salt and pepper, to taste
  • Garlic-rubbed toasts 


  1. Remove the tough green stalks from the leeks, leaving the white end. Halve it, rinse it well, and slice it thinly.
  2. Cut the fronds off the ends of the fennel bulb (reserve for garnish if you like). Trim the end, cut the hard, V-shaped core out of the center bottom, then slice thinly.
  3. Slice the garlic cloves thinly.
  4. Heat oil in a large, shallow pan over medium heat. Add leek and fennel and sauté until softened, about 4 minutes. Add the garlic cloves and cook until fragrant, 1 additional minute.
  5. Add the drained tomatoes and wine (or pastis) and let cook for about 2 minutes, until reduced slightly. Add the saffron threads, bay leaf, broth and salt and pepper to taste. Simmer on medium-low heat 10 minutes, allowing the saffron to infuse the broth with flavor.
  6. Add the cod pieces, cover and cook gently 3 minutes.
  7. Add the prawns and mussels, cover the pan and simmer an additional 3 to 4 minutes, until the cod is cooked through, the prawns are pink, and the mussels open. Scallops and lobster tails should appear opaque. (Note: If you use frozen mussels, they have been par-cooked and pasteurized, so even unopened ones are perfectly safe to eat.)
  8. Remove the bay leaf, check seasoning and serve piping hot with garlic-rubbed toasts. Enjoy!
Serves: Serves 4-6