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Cassis Bouillabaisse

Cassis Bouillabaisse

Recently featured on Emeril's Florida: St. Pete/Clearwater

  • Yield: 4 servings


  • Broth

  • 2 pounds shellfish scraps, such as lobster bodies and shrimpshells
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 onions, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 cup tomato paste
  • 6 ounces white wine
  • 1 gallon vegetable stock or water
  • 3 tomatoes, chopped
  • 1 sprig fresh dill
  • Juice of 1 lemon
  • 1 pinch saffron
  • 1/2 bunch fresh basil
  • 1/2 bunch fresh parsley
  • 1 pound clams
  • 1 pound mussels
  • Bouillabaisse:

  • 1 cup extra-virgin olive oil
  • 12 shrimp
  • 8 scallops
  • Four 3-ounce pieces fresh fish, such as a grouper and salmon
  • 2 lobster tails, cut in half
  • 1 pound diced cooked potatoes
  • 1 cup freshly diced tomatoes
  • 1/2 cup chopped fresh basil, chives and scallions
  • 1 bulb fennel, shaved
  • Croutons, for garnish
  • Saffron aioli, for garnish (a mixture of roasted garlic,saffron, mayonnaise, lemon juice and salt and pepper)
  • Saffron aioli, for garnish (a mixture of roasted garlic,saffron, mayonnaise, lemon juice and salt and pepper)


  • For the broth:

    Saute the shellfish scraps in olive oil in a large pot until they turn red. Stir in some salt and pepper and the onions, carrots and celery and cook for a few minutes. Mix in the tomato paste until almost attached to the pot. Pour in the wine to deglaze, and cook until reduced to almost dry. Add the stock, tomatoes, dill, lemon juice, saffron, basil and parsley. Bring to a boil, and then reduce to a simmer and cook slowly for a couple of hours. Strain the broth and return to the pot. Add the clams and mussels, cover and cook until they open, and then remove them from the pot and reserve.
  • For the bouillabaisse:

    Heat the oil in a large pot until hot. Add the shrimp, scallops, fish and lobster tails and sear until cooked. Stir in potatoes, tomatoes, herbs and fennel. Divide the vegetables and fish among four bowls, and add the reserved mussels and clams. Pour over the broth and garnish with croutons and saffron aioli.
  • Notes:

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Recipe courtesy Chef Jeremy Duclut, Cassis American Brasserie, St. Petersburg, Florida