Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Easy Make-Ahead Bouillabaisse

Homemade soups and stews are perfect staples to prepare in advance. In fact, soups often taste better when flavors have had a chance to develop, so do yourself a favor and make our simple broth a day ahead.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

bouillabaisse stew recipe clean eating
Edward Pond

Nutritional Bonus: Looking to add a new source of lean protein to your meal plan? Clams are virtually on par with chicken when it comes to both protein and fat counts – a 3-ounce serving of cooked clams contains a whopping 22 grams of protein with less than 2 grams of total fat, while the same amount of skinless, boneless cooked chicken breast offers 27 grams and 3 grams, respectively.

Video: Types of Fish

Chef Jo discusses the best way to prepare different types of fish and how to make sure you’re choosing wisely.

8 cups
Prep Time
15 min
Cook Time
35 min
50 min


  • 1 cup jarred baby clams, drained
  • 1 lb firm white fish (Pacific halibut or cod), cut into large chunks
  • 1 lb mussels in shells, cleaned
  • 1/4 cup chopped Italian parsley
  • Sea salt and ground black pepper, to taste
  • 4 1-oz slices crusty whole-grain baguette, toasted, optional

Bouillabaisse broth

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 3 cups jarred or boxed unsalted diced tomatoes (TRY: Pomì Chopped Tomatoes)
  • 1 cup clam juice or low-sodium fish stock
  • Pinch saffron, optional


  1. Prepare Bouillabaisse Broth: In a large saucepan, heat oil on medium-high. Add garlic, onion and fennel and sauté until onion is translucent and fennel is softened. Pour tomatoes with juice, clam juice and 3 cups water into pan. Add saffron, if desired. Bring to a boil, then reduce heat and simmer for 15 minutes, until broth is reduced by one-third. Let broth cool, then cover and refrigerate for up to 24 hours.
  2. Return broth to saucepan and warm on medium-high until simmering, about 5 minutes. Reduce heat to medium and add clams, fish and mussels. Simmer until clams are cooked through, fish is cooked and flakes easily with a fork, and mussels are open, about 3 minutes. Stir in parsley and season with salt and pepper. Serve bouillabaisse with crusty baguette slices, if desired.

Nutrition Information

  • Serving Size 1 c bouillabaisse and 1 slice bread
  • Calories 377
  • Carbohydrate Content 20 g
  • Cholesterol Content 116 mg
  • Fat Content 9 g
  • Fiber Content 4 g
  • Protein Content 50 g
  • Saturated Fat Content 2 g
  • Sodium Content 650 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g