Tasty Tuesday: Bouillabaisse Recipe
From Our Tasty Tuesday Series: October 21, 2025
Our bouillabaisse sauce is based upon the famed cioppino recipe from Scoma's San Francisco waterfront restaurant. Now you can make it at home!
Buillabaisse or cioppino is a tomato-wine broth with onions, garlic, and fresh herbs. It provides a delicious base for your favorite fresh seafood. We recommended 1-2 lbs. of your favorite fish, accompanied with 1 lbs. of shrimp, mussels, clams or scallops. You can get all of the fresh seafood in this Svenfish bouillabaisse bundle.
To Make the Sauce Base (Serves 4):
- ¼ cup rice bran oil (or olive oil)
- 1 medium onion, diced
- 2 tbs chopped fresh garlic
- ½ cup vegetable stock (or water)
- 3 tbs wine vinegar
- ½ tsp dried oregano
- 2 medium cans high-quality chopped tomatoes
- 2 tbs tomato paste
- 2 tsp Kosher salt
- ½ bunch fresh basil
- Heat olive oil in a medium size, heavy bottomed pot.
- Add onions and open, then add garlic and saute for 10 min. on low heat.
- Add the stock and the vinegar and cook until almost dry.
- Add tomatoes, paste and the oregano and cook for 30-40 minutes.
- Add the salt and the basil (save some for garnishing) and cook for 5 more minutes.
- Adjust seasoning to liking (chile flakes are a nice addition).
Add the Seafood:
You can get all of the fresh seafood in this Svenfish bouillabaisse bundle.
- Warm 1 tablespoon olive oil in a cold pan over medium heat.
- Add clams and mussels, moving the shellfish around in the pan. Be careful not to let the pan flame up. Remove each clam and mussel as it opens, reserve to the side.
- Add the fish, shrimp and/or scallops, and let simmer gently until almost cooked through.
- Add back shellfish to the pan to heat through.
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Plate in large bowl and arrange seafood and serve immediately with bread or pasta and fresh chopped basil to garnish.