Florida Orange Bouillabaisse

Serve Florida Orange Bouillabaisse with crusty French bread and garlic mayonnaise.

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.


  1. Heat a deep, heavy-bottom stockpot over medium heat. Add oil and onions; cook until deep golden. Add garlic and cook for one minute.
  2. 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. Reduce heat to simmer and cook for about 15 minutes.
  4. Taste and adjust seasoning. When broth is flavorful, add fish fillets and clams; simmer until fish is thoroughly cooked. Add shrimp; heat through.

Yield: 6 to 8 servings

Recipe and photo used with permission from: Florida Department of Citrus

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