Alabama Bouillabaisse by Chef Chris Hastings

A hearty bouillabaisse made with littleneck clams, Roma tomatoes, black grouper filet and crab. Created by restaurateur and chef Chris Hastings. Built on a saffron-laced seafood broth and finished with shrimp, grouper, and clams, it’s rich, aromatic, and deeply layered. The mix of fennel, orange zest, and herbs keeps it bright, while the butter and olive oil give it that unmistakable Gulf Coast warmth. Serve it with grilled sourdough and, if you’re feeling bold, a fried soft-shell crab on top.

How to Make Alabama Bouillabaisse

1. Prepare the Seafood Broth

Peel the shrimp, leaving heads and tail segments intact; reserve shells. Combine shrimp shells, snapper jowls, orange zest, leek, carrot, celery, tomatoes, garlic, fennel fronds, thyme, bay leaf, basil stems, and vegetable stock in a large saucepan.
Bring to a boil, then reduce to low and simmer 40 minutes. Strain through a fine-mesh sieve, discarding solids. Stir in saffron and set aside.

2. Build the Bouillabaisse Base

Heat 1 tablespoon butter and 2 tablespoons olive oil in a Dutch oven over medium heat. Add shallots, garlic, and thyme; cook 2 minutes, not letting them brown.
Stir in fennel, carrots, celery, and leeks. Season with ¼ teaspoon salt and a pinch of pepper. Add bay leaf and orange peel; cook 5 minutes, until vegetables soften slightly.

3. Add Broth and Seafood

Add clams and tomato quarters, cover, and cook 2 minutes. Stir in broth, increase heat to high, cover again, and cook 3 more minutes.
Add shrimp, grouper, crab (if using), and triggerfish. Cover and simmer gently 3–4 minutes, until seafood is cooked through and clams have opened.

4. Finish and Serve

Remove lid and stir in remaining butter, olive oil, fennel fronds, basil, and parsley. Season with remaining salt and pepper.
Ladle seafood and broth into 4 wide bowls. Top each with a grilled sourdough slice (and a fried soft-shell crab, if you’re going all in). Serve immediately.

Recipe Notes

Broth Shortcut: You can substitute a high-quality seafood stock for the homemade broth if pressed for time. Add saffron directly to the stock and simmer briefly before using.
Seafood Mix: Use any firm white fish—snapper, halibut, cod, or even catfish.
Saffron Tip: Toast saffron threads gently before grinding to release aroma.
Serving Suggestion: A drizzle of rouille or aioli on the grilled bread takes it even closer to the Provençal original.

Alabama Bouillabaisse

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• Author: Chris Hastings
• Total Time: 85 minutes
• Yield: Serves 4
• Diet: Omnivore, Pescatarian

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Description

Chef Chris Hastings take on a seafood stew. Rich broth, fresh seafood, and a touch of Southern charm.

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Ingredients

Units USM Scale 1x2x3x

• 6 head-on large shrimp (shells reserved)
• 6 snapper jowls or white fish trimmings
• 3 strips orange peel, pith removed
• 1/2 small leek, sliced
• 1 small carrot, chopped
• 1 celery stalk, chopped
• 2 Roma tomatoes, crushed
• 1 garlic clove, peeled
• 1 cup fennel fronds, chopped
• 2 sprigs thyme
• 1 bay leaf
• 6 basil stems
• 1 quart vegetable stock
• 1 teaspoon saffron, toasted and ground
• 2 tablespoons unsalted butter, divided
• 1/4 cup extra-virgin olive oil, divided
• 1/4 cup minced shallots
• 1 1/2 tablespoons minced garlic
• 4 sprigs thyme
• 1 cup sliced fennel bulb
• 1 cup sliced carrots
• 1 cup diced celery
• 1 cup sliced leeks
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 1 bay leaf
• 3 strips orange peel
• 8 littleneck clams, scrubbed
• 3 Roma tomatoes, peeled and quartered
• 8 oz black grouper fillet, cut into 4 pieces
• 2 stone crab claws, cracked (optional)
• 4 (2-oz) triggerfish pieces
• 1 tablespoon minced fennel fronds
• 1/2 cup chopped basil
• 1/2 cup chopped parsley
• 4 slices grilled sourdough
• fried soft-shell crab (optional)

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Instructions

1. Peel shrimp, reserving shells. Combine shells, snapper jowls, orange peel, leek, carrot, celery, tomatoes, garlic, fennel fronds, thyme, bay leaf, basil stems, and stock in a saucepan.
2. Bring to a boil, reduce heat, and simmer 40 minutes. Strain through a fine-mesh sieve, discard solids, and stir in saffron. Set aside.
3. In a Dutch oven, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Add shallots, garlic, and thyme; cook 2 minutes, without browning.
4. Add fennel, carrots, celery, and leeks. Season with 1/4 teaspoon salt and a pinch of pepper. Add bay leaf and orange peel; cook 5 minutes until softened.
5. Add clams and tomatoes, cover, and cook 2 minutes. Stir in seafood broth, increase heat, cover, and cook 3 minutes.
6. Add shrimp, grouper, crab claws (if using), and triggerfish. Cover and cook 3–4 minutes until seafood is cooked and clams open.
7. Remove lid; stir in remaining butter, olive oil, fennel fronds, basil, and parsley. Season with remaining salt and pepper.
8. Divide seafood and broth among 4 bowls. Top each with grilled sourdough and, if using, fried soft-shell crab. Serve immediately.

Notes

• You can substitute a high-quality seafood stock for the homemade broth if short on time; add saffron directly and simmer briefly before using.
• Any firm white fish works—snapper, cod, halibut, or even catfish.
• Toast saffron threads gently before grinding to bring out aroma.
• For extra depth, spread rouille or aioli on the grilled sourdough before serving.
• Cool and refrigerate leftovers up to 2 days; reheat gently over low heat to avoid overcooking seafood.
• Discard any clams that stay closed after cooking—they were not safe to eat.
• Add a squeeze of citrus before serving to brighten the broth.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Southern

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 600
• Sugar: 5
• Sodium: 1200
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 250

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