Makes 4 servings.


  • 5 cups Fish Soup 
  • 8 pieces (2½-oz/70-g each) fresh seasonal fish (e.g., halibut, salmon, ling cod, sablefish, or a combination)
  • ½ lb (225 g) mussels, cleaned and de-bearded (see note)
  • ½ lb (225 g) clams, cleaned (see note)
  • 1 cup potatoes, boiled and sliced
  • 8 fresh large prawns, peeled (tails left on) and deveined
  • 8 fresh large bay scallops
  • 1/ 8 cup extra virgin olive oil
  • ¼ cup fresh herbs (e.g., chives, parsley, and basil), chopped


In a large pot on high heat, bring fish soup to a boil. Add fish, mussels, and clams and let soup return to a boil, then add potatoes, prawns, and scallops. After 2 minutes, once prawns have turned pink, turn off heat. Discard any mussels or clams that have not opened. Drizzle oil over top, and sprinkle with fresh herbs. Serve in individual bowls.

Just before savoring this bouillabaisse, you can add rouille, cheese, and crostini directly into soup instead fo serving them on the side, letting the cheese melt into the broth.

Purchase the freshest mussels and clams possible from your local seafood market, choosing one that are closed tightly and discarding any that are open or broken. Fresh mussels and clams must be stored in the refrigerator and cooked the same day of purchase.