Fennel Bouillabaisse

A fish stew with no fish, but have no fear, Chef Jade is here. I've remixed this recipe for my non-meat eaters and I believe it turned out incredible.


  • 3 tbsp extra virgin olive oil

  • 1 medium onion, thinly sliced

  • 2 leeks, sliced

  • 3 Tomatoes, skins, and seeds removed and diced

  • 4 cloves garlic, thinly sliced

  • 1 large fennel bulb, halved and thinly sliced

  • 1 bay leaf

  • 1 teaspoon orange zest

  • 9 cups vegetable broth

  • salt and pepper to taste

  • 1 pinch saffron threads


  • Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for 8-10 minutes until all vegetables are soft.

  • Stir in the fennel, bay leaf, and orange zest. Season to taste with salt and black pepper. Turn up the heat to high, add vegetable stock (Store-bought or home), and bring to a simmer for about 3-5 minutes to allow the oil and water to emulsify.

  • Taste the bouillabaisse and adjust the seasoning. Stir in saffron.

  • Remove from heat and serve immediately, garnishing each place with some reserved fennel fronds.

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