Florence Fabricant's Bouillabaisse

Name: Florence Fabricant's Bouillabaisse
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 1 cup chicken stock; 1/2 teaspoon saffron threads; 4 tablespoons extra virgin olive oil; 6 chicken thighs with bone; 3 chicken breast halves with bone, each cut in 2; 1 cup chopped leeks; 1 cup chopped fennel bulb; 3 cloves garlic, minced; 2 cups finely chopped peeled ripe tomatoes; 1/3 cup dry white wine; 1/4 cup pastis; 6 sprigs fresh thyme; Salt and cayenne; Boiled small potatoes, toasted baguette slices and garlic mayonnaise (aioli), for serving

By Florence Fabricant

Updated June 18, 2025

Total Time: 1 hour 30 minutes
Rating: 5(19)
Comments: Read comments

Featured in: Chicken Bouillabaisse

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Ingredients

Yield:6 servings

1cup chicken stock
½teaspoon saffron threads
4tablespoons extra virgin olive oil
6chicken thighs with bone
3chicken breast halves with bone, each cut in 2
1cup chopped leeks
1cup chopped fennel bulb
3cloves garlic, minced
2cups finely chopped peeled ripe tomatoes
⅓cup dry white wine
¼cup pastis
6sprigs fresh thyme
Salt and cayenne
Boiled small potatoes, toasted baguette slices and garlic mayonnaise (aioli), for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat stock to a simmer, remove from heat, add saffron and set aside. Dry chicken pieces.
Step 2
Heat 2 tablespoons oil in a large casserole or sauté pan. Add chicken, skin side down, and sear over high heat until golden, turning once. Remove and set aside. Pour off fat, leaving a film in the pan. Add leeks, fennel and garlic, lower heat and cook until soft. Add stock and saffron, scraping pan. Add tomatoes, wine, pastis and thyme. Bring to a fast simmer. Cook 20 minutes.
Step 3
Return chicken to pan along with any accumulated juices and simmer about 30 minutes, until cooked through. Lower heat, season to taste with salt and cayenne, and add remaining olive oil. Serve in soup plates or deep bowls and pass potatoes, toast and aioli alongside.