Salmon & Clam Bouillabaisse

Salmon & Clam Bouillabaisse

Sarah MickeyAll Recipes, Clam Recipes, Fish Fillet Recipes, Saffron Recipes, Salmon Recipes Leave a Comment

Salmon & Clam Bouillabaisse

Makes 4 Servings
Southern Rhone Rose

Rich pan seared salmon paired with a delicious bouillabaisse clam broth & crusty toasted bread spread with a saffron/black garlic mayonnaise.

Salmon & Clam Bouillabaisse
  • 1lb Wild Salmon (we used King Salmon), skin & pin bones removed
  • 1lb Small Clams (manila or small quahogs)
  • 3 tbsp Olive Oil
  • 1 Onion, small diced
  • 1 ½ cup small diced Fennel Bulb
  • 1 stalk Celery, small diced
  • 2 tbsp Tomato Paste
  • 1 Bay Leaf
  • 1 tsp Salt
  • ¼ tsp Fennel Seed
  • ¼ tsp Sargol Grade Saffron, bloomed in a small amount of hot water
  • 1 long strip Orange Peel
  • 1 diced Roasted Red Pepper
  • 2 minced cloves of Black Garlic
  • ¼ cup Pernod
  • 1 quart Low Sodium Vegetable or Fish Broth
  • Juice of 1 Orange
  • Good Extra Virgin Olive Oil
  • Red Chile Flake to Taste



Rinse off the clams, discarding any that are open and won’t close when pinched.


Put 3 tbsp of olive oil in a large, deep pot. Add the onion, fennel bulb, celery, bay leaf, salt, fennel seed, orange peel, tomato paste & saffron.


Cook until the onion is translucent & just starting to brown (about 10 minutes).


Deglaze the pot with the Pernod, then add the broth, black garlic, and red pepper.


Cut the salmon into 4oz portions. Season them liberally with salt.


Sear the salmon, (former) skin side up. When the bottom is nicely caramelized, flip the fish and continue to cook until the salmon is cooked the way you like it.


When the onions are nice and tender (the broth has been cooking for about 20 minutes), add the clams.


When the clams have opened up, add the orange juice, olive oil, salt, and red chile flakes to taste. Discard the bay leaf.


Serve the salmon with the toast, rouille, and bouillabase, garnished with ikura and dill fronds.

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