Spicy Bouillabaisse Stew

Our super fan, Matt Forbes @SoCalTuna, gave us a great bouillabaisse recipe (a traditional Provençal fish stew)! It’s a bit involved, but trust us, it’s worth the effort.


Olive oil, 1 cup divided

Yellow onion, 12 ounces, diced

2 whole fennel bulbs, chopped

1/2 cup white wine

1/4-1/2 teaspoon saffron

1/2-3/4 cup parsley, chopped

Rinds of two oranges (mandarin or clementines preferred), sliced into one inch pieces

1 1/2 pounds of fish fillets (1 lb firm fish such as halibut, striped bass or dorado and 1/2 lb flaky fish such as cod, haddock or rockfish)

3 cloves garlic, crushed

Mussels, 1 pound. Discard any open mussels.

1/2 – 3/4 lb shrimp,  peeled and deveined

1 bottle Saucey Sauce Spicy Garlic Nuoc Cham

36-oz can diced tomatoes, not drained


  1. Heat 1/2 cup of olive oil in a pot over medium heat. When hot, add onions and fennel. Saute about 10 minutes. Stirring frequently.
  2. After ten minutes, add white wine and whisk to deglaze the pot.
  3. Add 12 cups of fish stock to the pot. If you’re up for the challenge, you can make your own.
  4. Add diced tomatoes, parsley, orange peel and saffron.
  5. Cook over high heat. Bring to a boil and then reduce heat to simmer for 15-20 minutes. Increase the heat back to high.
  6. Add the remaining olive oil, bottle of Saucey Sauce Spicy Garlic Nuoc Cham, crushed garlic, fish and shrimp. Boil rapidly, uncovered, for 5-10 minutes.
  7. Remove from heat and add mussels. Place cover back on pot and let sit for 5 minutes.
  8. Remove the cover and discard any mussels that have not opened.
  9. Serve with crusty bread for dipping!

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