Sitka Sound Bouillabaisse

Straight from the cold, rich waters of Sitka Sound, this bouillabaisse takes the French classic and fills it with Alaskan bounty.

The base starts simple: onions, green pepper, and a generous amount of garlic sauteed until soft, then simmered with tomato sauce, herbs, and a quart of water for two full hours until the broth is deeply flavored.

White wine goes in near the end, followed by chunked halibut, whole clams in their shells, raw shrimp, and crab meat.

You don’t stir once the seafood goes in. Just let everything cook gently until the clam shells pop open and the shrimp turn pink.

Serve in big bowls with crusty garlic bread for dunking and a crisp green salad on the side.

Chef Tips

• The two-hour simmer on the tomato base is where all the magic happens. Don’t shortcut it
• Add the seafood in order of cooking time: clams and halibut first, then shrimp and crab
• Resist the urge to stir once the fish goes in. Gentle is the name of the game, or you’ll end up with fish flakes instead of chunks
• Scrub the clams well before adding them. Any that don’t open after cooking should be tossed