# Classic Bouillabaisse - Made In

Chef Julia Sullivan shares her take on a French classic and shows us why the Dutch Oven is a secret weapon when it comes not only soup, but shellfish too.

Bouillabaisse is a classic French stew that hails from the port city of Marseille. It is a vehicle for seafood first and foremost but it is also defined by its flavor-packed broth, enhanced with saffron, which gives the broth its signature orange hue. 

Bouillabaisse is served with sliced bread slathered in rouille, a thick, emulsified sauce similar to aioli. Picture the best garlic bread you’ve never had and you’re pretty close.

Chef Julia Sullivan of Nashville’s Henrietta Red loves our Enameled Cast Iron Dutch Oven for this recipe, saying “you don't have to constantly stir it because it has a nice heavy bottom and a nice heavy lid. You add the shellfish [and then] you can kind of steam things”. 

Think of this as a Choose Your Own Adventure, seafood edition. Chef Sullivan uses shrimp, scallops, clams, and mussels, but you could easily  substitute diced fresh fish or even squid. Garnish the finished soup with some rouille topped sourdough, and you have the star of your next dinner party. 

This recipe yields 4 quarts, so you should have more than enough to feed a crowd.

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URL: https://madeincookware.com/recipes/bouillabaisse-recipe