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: 1 hour 20 minutes
Yield: 4 servings 1x

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Description

A Southern spin on a French classic — this bouillabaisse swaps the rocky coast of Marseille for the Gulf. Built on a saffron-laced seafood broth and finished with shrimp, grouper, and clams, it’s rich, aromatic, and deeply layered.

Ingredients

Seafood Broth

6 head-on large shrimp (shells reserved)
6 snapper jowls (or similar white fish trimmings)
3 long, thin strips orange peel (white pith removed)
1/2 small leek, cleaned and sliced (about 1/2 cup)
1 small carrot, peeled and chopped (about 3/4 cup)
1 celery stalk, roughly chopped
2 Roma tomatoes, crushed
1 garlic clove, peeled
1 cup fennel fronds, roughly chopped
2 sprigs thyme
1 bay leaf
6 basil stems (leaves removed)
1 quart vegetable stock
1 teaspoon toasted and ground saffron threads

Bouillabaisse

2 tablespoons unsalted butter, divided
1/4 cup extra-virgin olive oil, divided
1/4 cup minced shallots (about 1-2 shallots)
1 1/2 tablespoons finely chopped garlic (about 2 large cloves)
4 sprigs fresh thyme
1 cup thinly sliced fennel bulb (about 1/2 bulb)
1 cup thinly sliced carrots (about 1 small carrot)
1 cup diced celery (1/4-inch thick slices)
1 cup sliced leeks (1/2-inch thick pieces)
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 bay leaf
3 long, thin strips orange peel
8 littleneck clams, scrubbed
3 Roma tomatoes, peeled, seeded, and quartered
8 oz black grouper fillet, cut into 4 pieces
2 large stone crab claws, cracked (optional)
4 (2-oz) bone-in triggerfish pieces (or similar firm white fish)
1 tablespoon minced fennel fronds
1/2 cup finely chopped basil leaves
1/2 cup finely chopped flat-leaf parsley
4 slices grilled sourdough (for serving)
Fried soft-shell crab, optional for topping

Instructions

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

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.