Alaskan Bouillabaisse Recipe

Serves/Makes: 6 - 8


  • 2 Dungeness crabs
  • 1 pound shrimp or prawns
  • 1 pound halibut or salmon
  • 1 pound clams
  • 1 large onion, sliced
  • 1 bunch green onions, include some tops
  • 2 cloves garlic, chopped
  • 1/3 cup chopped fresh parsley
  • 1 green pepper, diced, if desired
  • Olive oil
  • 1 can tomato puree
  • 1 can tomato sauce
  • 1 can chopped tomatoes
  • 1 cup white wine, more if desired
  • 1 cup water
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 1 pinch each rosemary, thyme, fennel, saffron, and celery seed
How to cook Alaskan Bouillabaisse:
  • Saute onion, pepper, and garlic in olive oil.
  • Add parsley, all tomato sauces, and tomatoes, wine, water, and seasonings.
  • Bring to a rapid boil, then reduce heat and simmer for 1 hour.
  • Add all fish and seafood except clams, simmer 2 to 3 minutes.
  • Add washed and scrubbed clams and simmer until the clams open.
  • Discard any that do not open.
  • Serve the Alaskan Bouillabaisse hot.


Bouillabaisse is a classic French recipe of fish and/or seafood stew from Marseilles. Sourdough French bread and green salad are good accompaniments with this dish.
Saffron is expensive, but great!

This recipe for Alaskan Bouillabaisse serves/makes: 6 - 8

The Alaskan Bouillabaisse recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: American (more American recipes)

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