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Recipe Collection

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Wide Net Project’s Bouillabaisse

Wide Net Project’s Bouillabaisse Related:   fish, gluten-free, low-fat, North America, pareve, Shabbat, soups

Prep time: 10-15 mins

Cook time: 40-50 mins

Yield: 6-8 servings

The Wide Net Project’s bouillabaisse is traditionally made with non-kosher catfish, but is easily adaptable to kosher white fish options, like halibut. Don’t be dissuaded by the long ingredient list; the steps are pretty simple and foolproof, and the result is delicious.


  • ¼ cup extra virgin olive oil
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 2 stalks celery, diced
  • 1 leek, white and light green parts only, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme
  • 1 tablespoon dried oregano
  • 1 sprig rosemary
  • ⅛ tablespoon crushed red pepper flakes
  • ½ tablespoon paprika
  • 1 dried bay leaf
  • ½ preserved lemon
  • 1 can (28 ounces) whole peeled tomatoes with juice, crushed
  • 1 cup dry white wine
  • 1½ cups vegetable stock
  • 1 cup fish stock
  • 3 medium halibut, cut into 1-inch pieces
  • 1 Russet potato, large dice and parboiled
  • Salt and pepper to taste
  • ½ cup fresh flat-leaf parsley, coarsely chopped


  • Heat oil in a Dutch oven over medium heat. Sweat onion, red pepper, celery, leeks and garlic, 5 to 10 minutes. Stir in tomato paste. Cook for a few minutes. Stir in thyme, oregano, rosemary, red pepper flakes, paprika, bay leaves and preserved lemon. Deglaze pan with white wine and reduce by one-third. Add crushed tomatoes, vegetable and fish stock; simmer until cooked down and fragrant.
  • Season halibut with salt and pepper; add to stockpot. Add potatoes. Simmer, covered, until fish is opaque and potatoes are cooked through, about 5 to 7 minutes. Discard bay leaves. Remove pot from heat. Stir in parsley. Season with salt and pepper to taste.

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