Florida Orange Bouillabaisse


  • 1 tablespoon oil
  • 4 cups onions or shallots, thinly sliced
  • 10 cloves garlic, crushed
  • 6 large tomatoes, chopped
  • 1 pound celery, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 1 teaspoon salt
  • 16 ounces Florida orange juice
  • 16 ounces clam juice or fish broth
  • 2 ounces white wine
  • 2 tablespoons lemon juice
  • 6 sprigs fresh thyme or 1 bay leaf
  • Zest of 1/2 Florida orange
  • 1 teaspoon saffron threads
  • 3 pounds of assorted fish fillets, cut into 1-inch pieces*
  • 1 to 2 pounds of clams or mussels
  • 1 pound cooked shrimp, crab, lobster meat, or rock lobster tails
    *Tilapia, halibut and cod work well in this recipe.


Florida Orange Bouillabaisse

1. Heat a deep, heavy-bottomed stockpot over medium heat.  Add oil and onions; cook until deep golden.

2. Add garlic and cook one minute. Add tomatoes, celery, fennel and salt; cook, stirring occasionally for about 10 minutes.

3. Add orange juice, clam juice, wine , lemon juice, thyme, orange zest, saffron; bring to a boil.

4. Reduce heat to simmer and cook about 15 minutes.  Taste and adjust seasoning.

5. When broth is flavorful, add fish fillets and clams; simmer until fish is thoroughly cooked.

6. Add shrimp; heat through.

Serving suggestion:
Serve with crusty French bread and garlic mayonnaise.