Bouillabaisse with Grilled Romaine Recipe

This Bouillabaisse with Grilled Romaine recipe brings together tender sea bass, mussels, clams, and shrimp in an aromatic broth infused with fennel, tomatoes, garlic, saffron, fish stock, and fragrant orange zest. Featured on Dinner in Paris with host Romain Avril, this sensational French seafood dish is paired with lightly charred romaine dressed with lemon and olive oil for a fresh, smoky contrast to the rich broth.

The Inspiration

Bouillabaisse is one of the most recognizable seafood dishes associated with southern French cooking. Built around fresh fish, shellfish, vegetables, aromatics, and a fragrant broth, it celebrates seafood in a way that feels both rustic and sophisticated.

On Dinner in Paris, host Romain Avril showcases French cooking through dishes that balance tradition, technique, and strong ingredients. Bouillabaisse is especially well suited to that approach because success depends on careful timing rather than complicated presentation.

Together, the two components create a dish that feels generous and complete. The bouillabaisse provides warmth, richness, and deep seafood flavour, while the romaine brings freshness, char, and a lighter vegetable element to the plate.

Ingredients

For Bouillabaisse

700g (5 lb) sea bass
500 g (1 lb) mussels, cleaned
500g (1 lb) clams
300g (½ lb) shrimp
1 fennel bulb, sliced
1 onion, sliced
3 tomatoes, chopped
4 cloves garlic, minced
½ teaspoon saffron
125 ml (½ cup) dry white wine
25 L (5 cups) fish stock
60 ml (4 tbsp) olive oil
1 strip orange zest
Salt and pepper

For Grilled Romaine

2 heads romaine lettuce
30 ml (2 tbsp) olive oil
Juice of ½ lemon
Salt

Methods

Make Bouillabaisse

Build the base Heat olive oil over medium heat. Add onion and fennel together and cook 8–10 minutes until soft (no browning). Add garlic and cook 1 minute. Add tomatoes and saffron. Cook 5–7 minutes until slightly reduced.
Add stock and simmer. Add fish stock and orange zest. Bring to a gentle simmer, then reduce heat.
Simmer 20 minutes.
Cook seafood (critical timing) Maintain gentle simmer (never boil)
Add clams and mussels, cook for 4 minutes
Add sea bass, cook for 2 minutes
Add shrimp, cook for 3 minutes
Done when: fish flakes gently, mussels open, broth remains clear. Finish and serve immediately.

Make Grilled Romaine

Preheat grill or pan to medium-high heat (200–220°C / 400–425°F). Cut romaine lengthwise. Brush with olive oil. Place cut side down and grill 1–2 minutes only.
Done when: Light char marks appear. Leaves slightly wilt but hold shape.
Remove, season with salt and lemon juice.

Serving Suggestions

Bouillabaisse with Grilled Romaine makes an impressive main course for a French-inspired dinner, seafood gathering, special occasion, or relaxed evening when you want a dish that feels generous and restaurant-worthy. Serve the bouillabaisse in wide, shallow bowls so each portion receives a mixture of sea bass, mussels, clams, shrimp, vegetables, and aromatic broth.

Because the seafood is the focus of the dish, additional sides can remain simple. Lightly cooked seasonal vegetables or another small green salad would complement the meal without competing with the flavours already present. The bouillabaisse is substantial enough that heavy starches or elaborate sauces are unnecessary.

For entertaining, bring the bouillabaisse to the table in the cooking pot or transfer it carefully to a large serving vessel. The visible mussels, clams, shrimp, and pieces of sea bass naturally create an abundant presentation. Serve the grilled romaine separately so the charred leaves remain intact.

Final Thoughts

This Bouillabaisse with Grilled Romaine recipe captures the layered, aromatic character of French seafood cooking through a combination of fresh fish, shellfish, vegetables, saffron, citrus, and carefully controlled heat. Instead of relying on a thick or heavy sauce, the dish builds flavour gradually through its broth, allowing the sea bass, mussels, clams, and shrimp to remain the centre of attention.

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