American Bouillabaisse


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup clam juice
  • 1/2 cup dry white wine
  • 1/2 pound sea scallops, halved
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound cod fillet, cut into 1-inch pieces
  • 1/2 pound mussels, scrubbed and debearded
  • 1/2 pound littleneck clams, scrubbed


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and red bell pepper and cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
  2. Add the garlic, thyme, oregano, basil, smoked paprika, cayenne pepper, salt, and black pepper and cook for 1-2 minutes more, until fragrant.
  3. Add the diced tomatoes, chicken broth, clam juice, and white wine and bring to a simmer. Simmer for 10-15 minutes.
  4. Add the sea scallops, shrimp, cod, mussels, and clams to the pot. Cover and simmer until the seafood is cooked through and the mussels and clams have opened, about 10-15 minutes.
  5. Discard any unopened mussels or clams. Serve hot, garnished with fresh parsley and with crusty bread for dipping in the broth.

Enjoy your American-style Bouillabaisse!