This Provençal-style bouillabaisse is cozy, sun-kissed, and exactly the kind of meal you want simmering when you’re craving something nourishing but still a little chic. Fragrant fennel, garlic, tomato, and olive oil create a rich, brothy base while fresh California halibut keeps things light and elegant. Add garlic bread for dipping and it quickly turns into an at-home moment worth lingering over.
The recipe comes from Jackie Johnson-McBride, founder of The Weather Chef and a former TV meteorologist who now cooks by feel, season, and forecast from her home in Montecito. Her garden-to-table approach is all about letting the day’s mood guide what’s on the plate and this dish is a perfect example of that effortless, weather-led way of cooking we love.
Provençal-Style Bouillabaisse with California Halibut
INGREDIENTS
2 pieces Halibut (6-8 ounces, no skin)
4 cloves garlic, minced
2-3 tablespoons olive oil
1/4 cup flat leaf parsley, chopped
1 fennel bulb, cored and sliced
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 cup crushed tomatoes (I prefer using whole peeled tomatoes and cutting the tomatoes into big chunks)
1 teaspoon sumac
INSTRUCTIONS
+ Preheat the oven to 400.
+ Cover the bottom of a baking sheet with parchment paper.
+ Pat the fish dry and coat with olive oil. Sprinkle the fish with salt and pepper. Set aside in a pan and let it come down to room temperature. When the oven is ready, bake the fish for about 10 minutes.
+ Cut the fennel lengthwise into quarters and cut away the core, then cut the quarters lengthwise into 1/4-inch-thick slices. Coarsely chop the parsley leaves, set these aside.
+ In a large Dutch over or pan over medium-high heat, warm 1 tablespoon of olive oil until hot but not smoking. Add the fennel, season with salt and pepper, and cook, stirring occasionally, until it starts to soften, about five minutes. Stir in the paprika, cayenne and garlic. Cook until fragrant, and for about another minute.
+ Add the tomatoes and 1 cup of water and bring to a simmer. Stir in half of the parsley and sumac.
+ To serve, scoop a few ladles of the broth into a shallow bowl. Add fennel to tase and lay the fish on top, then scoop another ladle of broth over the fish. Garnish with parsley and serve immediately.
Note: Garlic bread is a must for my family with this dish, I like to use sourdough or ciabatta. While the fish is cooking, slice a loaf of bread in half and drizzle or brush olive oil on each side. Broil in the oven until it starts to get slightly brown with toasting around the edges. Cut a large garlic clove in half and “rub” it over the toasted side. Serve alongside the stew for dipping.
